Creamy Vanilla Ice Cream
By Paul Darden Pmd12931
This is a recipe that has been in my family for many years, and now all my family, except my 2 dogs, are gone, so making this wonderful, creamy, vanilla ice cream in the old White Mountain crank freezer my Momma gave each of us kids for Christmas one year, brings back precious memories and that wonderful taste.
heavy whipping cream
half and half
1Sift the powdered sugar and blend with the whipping cream until all the sugar is dissolved and you have a creamy mixture, no sugar lumps. This is the most consuming part of the recipe.
2Add the vanilla extract to the creamy mixture. Stir until smooth and blended.
3Add half and half and stir well, blending into the creamy mixture and pour into the freezer can.
4Put ice in wooden bucket or whatever container you are using for freezing, and layer with rock salt, turning the freezer until mixture hardens and turning is difficult. Remove enough ice and salt so as to open the freezer can, remove paddles, put can top back on after covering the can top with aluminum foil or saran wrap to prevent salt from getting into the mixture, insert a cork in the can top opening, recover with ice and salt and let set for an hour or so. Any left over can be frozen and when used will have the same creamy consistency it originally had, no ice-just great taste.