I've never been a fan of vanilla ice cream -- ever. It just seemed pointless, or at most, a mere neutral vehicle for more thrilling tastes, primarily chocolate (via syrup, chips, etc.). But I've actually become a huge fan of this very light version of vanilla ice cream. It's a modified version of Cuisinart's "Vanilla Ice Cream" from their instruction manual. I couldn't find the exact recipe online, but here's a version of it: Simple Vanilla Ice Cream.
Instead of the whole milk and heavy cream, I substituted 1% milk.
What I like about this recipe is, first of all, the taste -- very light and refreshing. But it's the simplicity that really makes it a winner. You can make it soft-serve style in about a half hour, without cooking, cooling, etc. Easy works for me. Hope you get a chance to try it.
Vanilla Ice Cream (Lighter Version)
- 3 cups 1% milk
- 3/4 cup granulated sugar (I used Trader Joe's organic sugar)
- 1-2 teaspoons pure vanilla extract (used 2 tsps Trader Joe's Pure Bourbon Vanilla Extract)
In a medium bowl, mix 1 cup of milk with sugar. Whisk (or use a hand mixer) to combine until sugar is dissolved (about 1-2 minutes).
Stir in the remaining 2 cups of milk and vanilla. Follow ice cream maker manufacturer's instructions.
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