Homemade Vanilla Ice Cream & More!!

Summer time, summer summer summer time. . thinking of that Will Smith song that was popular back in the Fresh Prince of Bel-air days. .

 

 

I never in a million years thought I would be making homemade ice cream. . I guess because I always thought it was hard or I thought I needed an ice cream attachment for my Kitchen Aid stand mixer .. well, you DON’T. I just saved you $75-$100. 🙂 All you need are three ingredients. YES, seriously only 3 ingredients, your stand mixer and a non-stick loaf pan or something you can freeze the ice cream in.

 

I’ll admit, there was a certain pride as I prepared this dessert tonight for my family. . I thought to myself “Hey, I made this ice cream.” How cool is that? I even said out loud “Hey, I made this ice cream!”

 

This is seriously the easiest recipe ever. Only down side: you have to freeze for at least 8 hours so prepare this a day in advance and the next day, you will have your very own homemade vanilla ice cream! You can even swirl in blended fruit for Fruit-Swirled Ice Cream.

 

“Summer, summer, summertime
Time to sit back and unwind

Here it is the groove slightly transformed

just a bit of a break from the norm
just a little somethin’ to break the monotony
of all that hardcore dance that has gotten to be
a little bit out of control it’s cool to dance
but what about the groove that soothes that moves romance
give me a soft subtle mix
and if ain’t broke then don’t try to fix it
and think of the summers of the past
adjust the base and let the alpine blast
pop in my CD and let me run a rhyme
and put your car on cruise and lay back and eat ice cream cause it’s summertime!”

 

Enjoy!

 

Vanilla Ice Cream

Ingredients

• 2 cups heavy cream
• 1 can (14-ounce) sweetened condensed milk
• 1 1/2 teaspoon pure vanilla extract

 

Directions

1. Using an electric stand mixer fitted with the whisk attachment, beat the heavy cream, condensed milk, and vanilla on HIGH speed (I start out at speed 4 and go to 6) in a large bowl until thick, stiff peaks form, or for about 7-8 minutes. It’s important to get the stiff peaks (as much as possible). You should after about 7-8 minutes.
2. Transfer the mixture to a loaf pan or freezer-safe container, cover and freeze until firm, for at least 8 hours (overnight for the best results) and up to 2 weeks.

 

Vanilla Ice Cream Recipe – Woman’s Day Magazine, click here.

 

And for all you chocolate and s’mores lovers out there . . .

Try this recipe for Whoa Big Daddy Ultimate S’mores Bars. When I made these, I cut off the edges and froze them. Today, I placed one on top of my vanilla ice cream and crumbled some of the s’mores bar on top and added some chocolate syrup! Hope this encourages you to give one of these recipes a try!!