When the weather starts to warm up, there is nothing that I want more than something cool, refreshing, and light after an afternoon spent outside with my family. From fruit smoothies to creamy milk shakes; to fresh fruit sherbet, to luxuriously rich vanilla bean ice cream.
Ok, who am I kidding? I have been known to whip up some fresh ice cream in the dead of winter to accompany hearty, gooey fruit crisps and pies too.
Since I am a vegetarian, who hates using eggs in anything that is not going to be cooked to death, I had to figure out how to make creamy, silky ice cream without using a custard base – as so many ice cream recipes require. After testing several combinations, I have finally come up with a combination worthy of repeating.
This is the perfect base recipe to use and add all of your favorite stir ins. This recipe easily allows you to add chocolate chunks for chocolate chip ice cream or Oreo cookie pieces for a cool cookies and cream version. The possibilities are endless!
- 2 c heavy cream
- 2 c whole milk
- 1 c sugar
- 2 tsp vanilla bean paste
- Combine all ingredients until well mixed; refrigerate until ready to churn, if necessary
- Allow mixture to churn in ice cream maker for 20-25 minutes, or as directed by manufacturer
- Allow the mixture to set in the freezer for at least two hours before serving.