Homemade Vanilla Ice Cream

Attempting to make everything at home, began quickly after I started reading the ingredients in our everyday groceries… Our family is doing everything we can to provide a lifestyle of organic farm to table. The milk product used in this recipe was hand milked from our lovely neighbor & local organic products were used for the remaining minimal ingredient list.

My go to “blogging style” is keeping it short and to the point, because no one has time to read a novel recipe. Mom time is of upmost importance! With that being said, here we go! This is so easy, you just need the KitchenAid Ice Cream Maker Attachment Stand Mixer, and hopefully you already have a KitchenAid Artisan Series Mixer. It is a small investment, but it really is worth it for us. We use it every single day, in so many recipes.

Ingredients: ORGANIC

  • 2 Cups heavy whipping cream

  • 1 Cup full fat milk

  • 1 Teaspoon pure vanilla extract

  • 3/4 Cup white sugar

Preperation:

  1. Place your ice cream bowl in the freezer for a minimum of 24 hours before attempting to churn your ice cream mixture.

  2. Whisk sugar, milk & vanilla in a mixing bowl until sugar melts completely. Add the cream and whisk well to combine.

  3. Chill the ice cream base in the refrigerator for the next 24 hours.

the next day…

  1. Fix your ice cream bowl to the kitchenaid. Turn it onto its lowest setting and slowly pour the prepared vanilla ice cream base. (I found it very helpful to use a pyrex measuring cup with a spout to pour, so you don’t wreck your counter with a mess.)

  2. Churn it for 20-30 minutes, until your ice cream mixture turns thick and fluffy. Ideally, when it is done you could hear a click noise indicating the ice cream is ready.

  3. At this stage it is the consistency of soft serve. It is scoop able but soft set. You can move it to the freezer in a glass dish with a lid to set more and enjoy as your wish.

Enjoy!

Xx,

Brooke & Maeve

Brooke IngramComment