I love the idea of having homemade ice cream. As a matter of fact I have had an actual ice cream maker in my basket at Macy’s more than once. But before I make it to check out, the machine always goes back to the shelf. The problem is two-fold, not only is it not a good idea for me to have gallons of ice cream around the house at all times but I really don’t have a good place to store the equipment not to mention rock salt.
Due to my icy obsession I decided to do a little research on how I could achieve a preservative free ice cream in small quantities without much fuss. The ingredients are basic and the process pretty easy but you should plan this culinary adventure when you are going to be around the house since the steps are spread out over a few hours. If you want to get crazy you could add some chocolate chips, fresh berry puree, cookie dough or anything on hand that you love. Add these treats after you have whipped the ice cream. I think a little healthy ice cream is a great refreshing treat and after all, a girl’s gotta get her calcium.
Vanilla Ice Cream
¾ Cup sugar
2 Tablespoons cornstarch
1 Cup milk
1 Pint heavy whipping cream
Pinch of Salt
2 Teaspoons vanilla
Using an electric mixer, beat the eggs for several minutes until thick and lemon colored. Add 1 cup of milk and blend into the eggs. Mix sugar and cornstarch in a large saucepan. Add egg/milk mixture to the sugar and cornstarch. Cook until thick (about 5 minutes) stirring constantly. Allow the custard mixture to cool to room temperature.
When the custard is cool, put into a freezer-safe bowl. Blend in cream and salt. Freeze for 2 hours or until slushy. Add 2 teaspoons vanilla. Whip for 5 to 10 minutes with an electric mixer. Return to freezer and finish freezing (several hours or overnight).