FOOD BEVERAGE  PARTY  LIFESTYLE                                                            WATCH EPISODES NOW: CLICK HERE.

     Vanilla Ice Cream

 



Above: Vanilla ice cream just after being churned.

NOTE: This recipe requires ice cream attachments for a stand mixer.  Ice cream mixing bowl should be frozen for 24 hours
before use.  Please read and follow the manufacturer instructions for your mixer and attachments.

 

 

Ingredients
1 cup granulated white sugar
1 cup milk
2 2/3 cup heavy whipping cream
1 tablespoon vanilla extract


Utensils and Supplies
4 cup capacity glass measuring cup
measuring spoon
whisk
spatula or large spoon
stand mixer with ice cream maker attachments
covered container (for storage)


Above: This easy ice cream recipe has only four ingredients.


Above: Pour 1 cup milk into a 4 cup capacity measuring cup.  Warm milk in the microwave oven, but do not boil.


Above: Add 1 cup sugar to warm milk.



Above: Whisk until sugar is completely dissolved.



Above: Fill the measuring cup to the 4 cup marker with cream, (this will be about 2 and 2/3 cups of heavy cream).  Also add
vanilla extract.



Above: Stir all ingredients together.



Above: Cover mix with plastic wrap.


Place mixture in the freezer for about 2-3 hours.  Mixture needs to become extremely cold, but not be frozen solid.


Above: Set-up stand mixer.


Above: Add the ice cream drive assembly attachment as per the manufacturer instructions.


Above: Dasher churning attachment.

 

 



Place frozen ice cream mixing bowl in stand mixer and secure.  Attach the dasher as per manufacturer instructions.



Turn the mixer on medium-low.



Above: Remove the mixture from the freezer and stir.


Carefully pour mixture into mixing bowl while dasher churns.


Allow mixture to continue to blend for about 15 minutes.


The ice cream is ready when it has reached a soft-serve consistency.  Scrape ice cream from dasher after removing from
mixing bowl.



A rubber spatula works well for scraping ice cream from attachments and mixing bowl.



Ice cream can be served immediately if you enjoy a soft-serve consistency.  If you prefer your ice cream colder,
place ice cream in a plastic covered container in the freezer for at least 3 hours.



This vanilla ice cream is great with hot chocolate ganache and warm caramel sauce.  Check out the KQ caramel sauce recipe, CLICK HERE.

KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com

VANILLA ICE CREAM

NOTE: This recipe requires ice cream attachments for a stand mixer.  Ice cream mixing bowl should be frozen for 24 hours
before use.  Please read and follow the manufacturer instructions for your mixer and attachments.

Ingredients
1 cup granulated white sugar
1 cup milk
2 2/3 cup heavy whipping cream
1 tablespoon vanilla extract


Utensils and Supplies
4 cup capacity glass measuring cup
measuring spoon
whisk
spatula or large spoon
stand mixer with ice cream maker attachments
covered container (for storage)

Pour 1 cup milk into a 4 cup capacity measuring cup.  Warm milk in the microwave oven, but do not boil.  Add 1 cup
sugar to warm milk.  Whisk until sugar is completely dissolved.  Fill the measuring cup to the 4 cup marker with cream,
(this will be about 2 and 2/3 cups of heavy cream).  Also add vanilla extract.  Stir all ingredients together.  Cover mix
with plastic wrap.  Place mixture in the freezer for about 2-3 hours.  Mixture needs to become extremely cold, but not
be frozen solid.  Set-up stand mixer.  Add the ice cream drive assembly attachment as per the manufacturer instructions.
Place frozen ice cream mixing bowl in stand mixer and secure.  Attach the dasher as per manufacturer instructions.
Turn the mixer on medium-low.  Remove the mixture from the freezer and stir.  Carefully pour mixture into mixing
bowl while dasher churns.  Allow mixture to continue to blend for about 15 minutes.  The ice cream is ready when
it has reached a soft-serve consistency.  Scrape ice cream from dasher after removing from mixing bowl.  A rubber
spatula works well for scraping ice cream from attachments and mixing bowl.  Ice cream can be served immediately
if you enjoy a soft-serve consistency.  If you prefer your ice cream colder, place ice cream in a plastic covered container
in the freezer for at least 3 hours.  This vanilla ice cream is great with hot chocolate ganache and warm caramel sauce.
Check out the KQ caramel sauce recipe,
CLICK HERE.


KQ HOME                                                                                                                                                                          


2013-14 All rights reserved.  Kitchen Queers is produced by Hightower Productions, San Francisco, California, USA