Homemade ice cream is denser and tends to freeze harder. Oh but it’s better for you! You have the quality control; there is no artificial content or preservatives in homemade ice cream. I have a small Donvier and make my ice cream with 1-1/2 cups of half and half. At the end of the recipe I included the 2 cup, 3 cup and 4 cup versions as well.
1-1/2 cups half and half
3/8 cups icing sugar
3/4 tsp pure vanilla
• Mix up the recipe ahead of time and chill it in the fridge.
• When the freezer bowl is ready pour the well chilled ice cream mixture in it.
• Turn the handle a few times and in 20 minutes you have ice cream.
• Scoop the ice cream into a container.
• Seal and transfer container to a freezer.
• Let the ice cream chill for several hours to firm up.
FOR LARGER ICE CREAM MAKERS:
3/8 cups icing sugar
3/4 tsp pure vanilla
• Place the freezer bowl in a bag that completely encloses it; make sure there is as little air in the bag as possible.
• Then freeze the freezer bowl for at least 8 hours. • Mix up the recipe ahead of time and chill it in the fridge.
• When the freezer bowl is ready pour the well chilled ice cream mixture in it.
• Turn the handle a few times and in 20 minutes you have ice cream.
• Scoop the ice cream into a container.
• Seal and transfer container to a freezer.
• Let the ice cream chill for several hours to firm up.
FOR LARGER ICE CREAM MAKERS:
For 2 Cups Ice Cream
2 cups half and half
1/2 cup icing sugar
1 tsp pure vanilla
For 3 Cups Ice Cream:
1/2 cup icing sugar
1 tsp pure vanilla
For 3 Cups Ice Cream:
3 cups half and half
3/4 cup icing sugar
1-1/2 tsp pure vanilla
For 4 Cups Ice Cream:
3/4 cup icing sugar
1-1/2 tsp pure vanilla
For 4 Cups Ice Cream:
4 cups half and half
1 cup icing sugar
2 tsp pure vanilla
Truth About Creams:
Heavy Cream 36%
Whipping Cream 30%
Table Cream18%
Half & Half 10%
1 cup icing sugar
2 tsp pure vanilla
Truth About Creams:
Heavy Cream 36%
Whipping Cream 30%
Table Cream18%
Half & Half 10%
