The weather skyrocketed to the 90's this week, and with humidity levels so high, every time I step outside I feel like a lobster in pot. (Preferably prepared with lemon juice, seaweed, rosemary, oysters,and my special sauce.) It's the perfect weather for ice cream, and one of my favorite indulgences is homemade ice cream.
However, in lacking an ice cream maker, I have to go through the long and tedious process of freezing the prepared ice cream custard and stirring it every thirty minutes or so for hours on end. Yet the result is often worth the toiling and taxing of my patience.
My basic vanilla ice cream recipe:
*1/2 pint heavy cream
*1 1/2 cup white sugar
*4 teaspoons vanilla extract
*1 pinch salt
*2 quarts half-and-half cream
IF YOU HAVE AN ICE CREAM MAKER:
Combine all ingredients and put in freezer section of ice cream maker, and freeze according to directions.
Quick and easy- you lucky bitch!
IF (like me) YOU DON'T HAVE AN ICE CREAM MAKER:
Combine all ingredients and put in freezer, stirring it every 30 minutes.
NOTE: this takes 2-3 hours