One of My Favorite Things

I've been making homemade ice cream since I was a young girl. Luckily, I no longer have my ancient ice cream machine that required rock salt and ice cubes to freeze the goodness. Hey, it was electric! I'm not that old.

My husband knows the way to my heart is feeding my addiction for kitchen appliances and gadgets. A few birthdays ago, I received
  

It's not a fancy machine, but it gets the job done. In keeping with my simple tastes (and lack of ingredients), last night I made vanilla ice cream. Real vanilla ice cream made with organic heavy whipping cream, organic whole milk, organic cane sugar, and vanilla. Nothing fancy required.

The key to excellent homemade vanilla ice cream is

You can't skimp on the star of the party.

I promise making homemade ice cream is really simple. I'd never, ever lie to you.

Combine ingredients in a bowl per recipe's instructions.

Add to the machine, turn it on, and wait.

After 10 minutes ...

After 20 minutes ...

Put it in a bowl. Notice mine is glass. Do not get me started on our overuse of plastics.

Hide, so others can't find you. Scrape up what's left in the bowl for your tasting pleasure.

Return from hiding. Take that frozen bowl of heaven from the freezer and serve up some ice cream.

I like mine with toasted chopped pecans. Yum.

Simple Vanilla Ice Cream
(from Cuisinart Recipe Booklet)

1 1/2 cups whole milk
1 1/8 cups granulated sugar
3 cups heavy cream
1 1/2 tbsp pure vanilla extract.

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

(makes fourteen 1/2 cup servings)