Creamy Vanilla Ice Cream
How to Make Creamy Vanilla Ice Cream
- Sift 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.
- Add the vanilla extract to the creamy mixture. Stir until smooth and blended.
- Add half and half and stir well, blending into the creamy mixture and pour into the freezer can.
- Put 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.