Making velvety smooth and luscious ice cream at home is even easier than you thought possible. It just takes some equipment and a little planning ahead. If you have a KitchenAid stand mixer, I would highly recommend getting yourself the KitchenAid Ice Cream Maker Attachment. Just remember to store the bowl in the freezer so it’s ready to churn when you are.
If you don’t have a stand mixer, you can get a great stand alone model, the Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Ice Cream Maker. Either way, you’ll be eating velvety smooth ice cream at a fraction of the cost of premium store brands.
– 2 large eggs, preferably fresh. We get great eggs from our local market in Los Angeles.
– 2 cups of heavy or whipping cream
– 1 cup of milk. I used 2% but I don’t think it really matters too much.
– 3/4 cup of white (granulated) sugar
– 2 teaspoons of pure vanilla extract.
Don’t forget to put vanilla extract in your ice cream mix, or else your ice cream will just taste like cream. Not good!
- Start by whisking two eggs in a large bowl for a few minutes.
- Then while mixing, slowly add the 3/4 cup of white sugar in 3 parts, mixing well and incorporating each time.
- Next, add 1 cup of milk, 2 cups of cream and 2 teaspoons of vanilla extract. Whisk to combine.
- Then, simply put your ice cream mix in a sealable container and put it in the fridge for an hour or two to chill. I like to put my ice cream mix in an old jar. You can put yours in any container you want, as long as it’s airtight.
Once chilled, transfer the mixture to your ice cream maker and prepare according to your manufactures instructions. With my KitchenAid attachment, I churn the mix for about 25 minutes until it achieves a nice soft serve consistency. Then I put the ice cream in the freezer for a few hours to harden.
After a few hours, your ice cream will have set and it will be ready to eat (if you’ve managed to wait this long).
Just to let you know, this recipe contains raw eggs, as do most non-custard based ice cream recipes. If you’re pregnant, it’s probably best to avoid this recipe.