July is National Ice Cream month – what more excuse do you need to break out the ice cream maker and make your own, homemade deliciousness? Trivia moment – Ronald Reagan designated July as ice cream month and the third Sunday in July as as National Ice Cream Day way back in 1984.
I figure I’m going to use July to make out of my ice cream rut. I always seem to make vanilla ice cream – I always have plans to make more exotic flavors but for some reason I always fall back to vanilla. Once or twice I’ve made something different – a double chocolate chip cookie dough and I think I made strawberry once, too. I have a couple of really cool ice cream recipe books that I want to pull out and try and I’ve got several other recipes pinned. Things like Salted Caramel and Rosemary with Pine Nut Pralines and Double Dutch Chocolate. Yum, yum, and yum some more!
Do you have a favorite ice cream recipe? If you do, share it with me in the comments to I can try it too!
This ice cream is my tried and true vanilla ice cream recipe. It comes together so quickly and easily. Honestly, my biggest problem is waiting for the bowl of my ice cream make to chill completely. It is from Annie’s Eats, although I modified it slightly because a lot of times I can’t find Vanilla Bean at the grocery store. Yes, you guessed it, I definitely don’t live in a a food mecca!
This recipe is a Philadelphia style instead of a French style. (Philadelphia style doesn’t use eggs, so you get a less creamier result, but this one is so ridiculously creamy that I don’t know how you could get creamier). The eggs make more of a custard so that’s a bit more effort but I’ll definitely be trying my hand at those this month!
Here’s the recipe modified slightly from Annie’s:
What you need:
2 cups of whipping cream (split – one cup to be heated and one cup added afterwards)
1 cup milk (I’ve used whole and 2%)
3/4 cup of sugar
Pinch of salt
1 Tablespoon of pure vanilla extract
Combine 1 cup of the whipping cream, the sugar and the salt in a medium sauce pan. Heat over medium heat, stirring until the sugar is dissolved in the cream. Remove the mixture from the heat. and stir in the last cup of the whipping cream, the milk, and the vanilla. Cover the entire thing and stick it in the fridge (I’ve stuck it in the freezer, too, for about an hour when I’ve been really impatient!)
Freeze in your ice cream maker, following its directions. Enjoy plain or with cake or brownies or hot fudge or Reeses add-ins or really anything your heart can dream up!