Vanilla Ice Cream
(from megc’s recipe box)
This is a “no-cook” ice cream, meaning it is not in the French style; often this is considered “Philadelphia style”.
Source: All Recipes http://allrecipes.com/
Serves 8 peopleIngredients
- 2 cups heavy whipping cream
- 2 cups half-and-half cream
- 3/4 cup white sugar
- 1 tablespoon vanilla extract
Directions
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In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
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Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
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Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer’s directions. Eat at once or transfer to a covered container and freeze up to 8 hours.