Simple Ice Creams

Jean Bentley

The Butter Pecan Ice Cream is fabulous. I made it for the Indian Hills Ward Ice Cream Social in June 2017 and it disappeared quickly.

Each recipe makes about 5 cups (ten 1/2-cup servings) 

Simple Vanilla Ice Cream

1 cup whole milk

3/4 cup granulated sugar

Pinch salt

2 cups heavy cream

1 Tbsp. pure vanilla extract

1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar, and salt until the sugar is dissolved.  Stir in the heavy cream and vanilla.  Cover and refrigerate 1 to 2 hours, or overnight.
2. Turn on the Cuisinart Ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15-20 minutes.  The ice cream will have a soft, creamy texture.  If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.  Remove from freezer about 15 minutes before serving.  

Simple Chocolate Ice Cream

3/4 cup cocoa powder, sifted

1/2 cup granulated sugar

1/3 cup packed dark brown sugar

Pinch salt

1 cup whole milk

2 cups heavy cream

1/2 Tbsp. pure vanilla extract

1. In a medium bowl, whisk together the cocoa, sugars and salt.  Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla.  Cover and refrigerate 1 to 2 hours, or overnight.  
2. Turn on the Cuisinart Ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15-20 minutes.  The ice cream will have a soft, creamy texture.  If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.  Remove from freezer about 15 minutes before serving.  

Butter Pecan Ice Cream 

4 Tbsp. unsalted butter

1 cup pecans

1 tsp. salt

1 cup whole milk

3/4 cup granulated sugar

Pinch salt

2 cups heavy cream

1 Tbsp. pure vanilla extract

1. Melt the butter in a medium skillet.  Add the pecans and 1 tsp. of salt.  Cook over medium-low heat until pecans are toasted and golden, stirring frequently, about 6-8 minutes.  Remove from the heat, strain and reserve the pecans, allowing them to chill.  The butter can be used for another use- delicious over pancakes or waffles.
2. In a medium bowl, use a hand mixer on low peed or whisk to combine the milk. sugar and salt until the sugar is dissolved.  Stir in the heavy cream and vanilla.  Cover and refrigerate 1 to 2 hours, or overnight.
3. Turn on the Cuisinart Ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15-20 minutes.  The ice cream will have a soft, creamy texture.  If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.  Remove from freezer about 15 minutes before serving.