Despite it being winter, this is a great recipe to make with the kids. My parents used to put rock salt and ice cubes in a large coffee tin and our ice cream base in a smaller coffee tin (both well covered with edges taped down); then, it was up to us to roll it all over the floor! In fact we used to sit around in the kitchen and roll it back and forth to one another. Imagine our surprise that when we were done, there was real ice cream inside! It’s a great way to keep anyone occupied in a small space.
Vanilla Bean Ice Cream
Serves: 4 (3 cups of ice cream)
2 cups half-and-half
1/2 cup whipping cream
1/4 cup sugar
1-3 vanilla beans
1 teaspoon pure vanilla extract
Combine half-and-half, cream, and sugar. If you don’t know how to get the seeds out of vanilla pods, Marx Foods has the best way I’ve ever seenhere. Scrape those seeds into the cream mixture along with pure vanilla extract. Mix well. Pour into your ice cream maker, or 9×9 baking pan. Freeze overnight.
PS–yes, I know the serving size for ice cream is 1/2 cup, most of the time. But this ice cream is so good there is no way you can stop at just one half!!!
Can’t wait to show you what else you can do with it–one this afternoon and one this evening, so keep checking back!
Until the next time my oven is on…