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Recipes

SARAH’S MAPLE-VANILLA ICE CREAM

Tina Hartell

This recipe is adapted from the recipe booklet that came with my Cuisinart Ice Cream maker.  Who knew it was so easy to whip up a batch of the best vanilla ice cream ever??

This recipe is adapted from the recipe booklet that came with my Cuisinart Ice Cream maker.  Who knew it was so easy to whip up a batch of the best vanilla ice cream ever??

1 1/2 cups whole milk

1/2 cup Bobo’s Mountain Sugar

3 cups heavy cream

1 1/2 Tblsp. pure vanilla extract

Combine milk and syrup in a med. bowl with a whisk until combined.  Add the heavy cream and vanilla.  Turn on your machine, add mixture to the freezer bowl and let mix until thickened – about 20-25 minutes.   At this point the ice cream will be like soft serve.  I usually spoon it into a glass or plastic container with a lid and put it in the freezer.  Take it out a bit before you are serving it so it isn’t rock hard.   *A note to the wise:  Do NOT use cheap artificially flavored vanilla – it just isn’t nearly as good.  Spring for the good stuff.

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