| Vanilla Ice Cream
| Yields: 8 servings |
"No cook ice cream." INGREDIENTS: | 2 cups heavy whipping cream 2 cups half-and-half cream | 3/4 cup white sugar 1 tablespoon vanilla extract | DIRECTIONS: | 1. | In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended. | | 2. | Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days. | | 3. | Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer s directions. Eat at once or transfer to a covered container and freeze up to 8 hours. | |
