There are few moments in life that are more satisfying than those opportunities when you can turn to a friend and, with a casual shrug, say “oh this? I made it myself!” The satisfaction is even greater when the statement is combined with something as ubiquitous as ice cream. Indeed, you might be asking yourself, “why would I need to make my own ice cream? My bodega has loads of it!” If not for the aforementioned satisfaction, do it for the inherent customizability. Nothing beats fresh ice cream with fresh ingredients—something we learned when we crafted this delicious raspberry sundae. Learn how to churn your own below!

Classic Vanilla Ice Cream
Requires a Dash “My Pint” Mini Ice Cream Maker
Makes 1 serving (make multiple batches for large parties!)

    2 cups heavy cream
    1 cup milk
    ¼ cup sugar
    1 tbsp vanilla extract

Prepare the ice cream mixture: In a bowl, stir together the cream and milk. Add the sugar and whisk until the sugar is dissolved, 3 to 4 minutes. Test for graininess by tasting a small amount of the liquid; it should feel smooth on the tongue and there should be no sugar visible on the bottom of the bowl when it is stirred or spooned out. Continue whisking, if necessary, to ensure that the texture of the finished ice cream will be smooth. Stir in the vanilla.

Chill the mixture in the refrigerator until you are ready to make your ice cream. When ready, add one cup of your mixture to the My Pint Ice Cream Maker, per the instructions in the product manual, and press start to begin churning. Churn for roughly 15 minutes, until the mixture has reached a custard-like consistency. Move mixture to a storage container, mix in any extra ingredients (we added raspberries!), and place in freezer for 1 hour per serving made.

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