After making the salty caramel ice cream I knew I couldn't put my ice cream maker back into her pretty little box and stick her on the shelf for months to come. It was too easy to make ice cream that tasted like homemade. Granted, it takes more time than running out to your local store and picking up a container but knowing I had a batch of fresh homemade ice cream chilling in the freezer makes me happy.
My mom had an after-the-fourth Fourth of July party on the 7th. Everyone was bringing something and I was told to make my fruit salsa. Which is fine and dandy, but I could hardly go to a party without introducing everyone to something new that I made. And since its been stupidly hot and humid around here lately, some nice vanilla ice cream would be perfect to take to a party being held poolside, right?
Vanilla Bean Ice Cream
- 2 cups half-and-half
- 2 cups whipping cream
- ¾ cup sugar
- seeds from 1 vanilla bean
- 1. Combine the half-and-half and whipping cream together in a large bowl. Whisk in the sugar until combined. Add the vanilla seeds. Cover and refrigerate for at least 4 hours.
- 2. Prepare according to ice cream maker directions.
- 3. Freeze for 8 hours or overnight.
It doesn't get much easier than that. I brought this to my moms party with two boxes of cake cones, sprinkles, caramel sauce and hot fudge sauce. I could not get over how much this tasted just like the store-bought vanilla ice cream! Now we really need to invest in a deep freezer (and a bunch more plastic containers!) because I have absolutely no interest in stopping this ice cream making addiction I have going on.