Homemade Ice Cream

Some people in the Foodie Household
have been complaining about the lack
of ice cream in the freezer.

My answer was that there is a 16 pound ham
taking up an entire shelf in my freezer
and there has been no room for ice cream.

However, I decided to be nice and provide ice cream
despite the shortage of extra-cold storage.
Luckily there is still some room to move things
around in my larger refrigerator.

So, this past weekend
I made ice cream.
If you are going to fulfill a wish,
you might as well do it right.

Homemade Vanilla Ice Cream

3 cups Half & Half
3/4 cup granulated sugar (I used my stash of vanilla bean sugar)
1 - 2 teaspoons pure vanilla extract, to taste

The day before making ice cream, place the freezer bowl in the freezer.

In a medium bowl, combine the ingredients and mix with a hand mixer or whisk until the sugar is dissolved.

Turn the ice cream machine on and pour the mixture into the bowl.

Let the machine run 25 to 30 minutes, or until the mixture has thickened.

Transfer the ice cream to a covered storage container and place back into the fridge if a firmer consistency is desired. 

The machine whirls away.  I like the sound the machine makes as it works.

The ice cream is still soft at this point.

The person who was clamoring for ice cream had canned peaches (the good kind) on his ice cream.

If you don't have an ice cream machine, you really ought to consider getting one.
Making ice cream is easy and you can control what is in your ice cream.  No guar gums or cellulose gums here.  Just the good stuff.