Old fashioned ice cream is made with eggs, heavy cream, whole milk, flavoring and sugar. However, you can make a healthier ice cream by using low fat milk, excluding the eggs, adding less sugar and more flavorings. Here’s my recipe for a basic ice cream base for an ice cream machine.
1 pint (2 cups)heavy whipping cream
1 cup 1% milk
1/2 c. white sugar*
1 tbsp. vanilla*
*Different flavors call for different amounts/types of sugars but you don’t really need more than 2/3 c. for a nice sweet ice cream. Following are recipes and directions for the flavors that my family enjoys:
Directions:
Place milk, cream, sugar and flavorings in the bottom of a large non-reactive bowl or large measuring cup. Whisk gently until all ingredients are incorporated and the sugars are completely dissolved into the mixture.
Now, the secret to the best ice cream… Most recipes and even ice cream makers will tell you to add the mixture to your chilled ice cream bucket** and churn per the machine instructions – but for the best ice cream let it temper in the fridge for at least 4 hours or even over night. This ensures a creamy, flavorful ice cream.
Take the frozen crock and assemble the ice cream maker, adding the paddle, the lid and start the churning. Remove the tempered ice cream mixture from the fridge. Stir gently with a spatula to reincorporate all ingredients. Slowly pour the mixture into the machine and churn according to the machine instructions.
If you like soft serve you can enjoy right away. – or – Place churned ice cream into a chilled quart container or individual pints. Place container(s) in the freezer and enjoy in 2 hours or more.
Nutrition Facts:
10 servings
Amount Per Serving
Calories 590
Total Fat 16g
Cholesterol 48mg
Sodium 36mg
Total Carbohydrate 160g
Dietary Fiber .4g
Sugars 9g
Protein 2.1g
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