I admit it, I love ice cream! Good vanilla ice cream.
To celebrate ice cream month we just made some this week.
- 1C cream
- 1C 1/2 & 1/2
- 1C milk
- 1C sugar
- 1 vanilla bean
- 1 t ice cream stabilizer.
Warm the mix to 160 degrees. Cover with plastic wrap, cool the mix.
Place it in your ice cream maker.
It’s ready to serve.
As a dentist in Campbell, I say, “Eat ice cream when you want. Just remember to brush.”
If you want really good local ice cream to try Tin Pot Creamery in the Pruneyard, Campbell, CA. They have excellent Ice Cream.
The stabilizer is only important if you are placing the ice cream in your freezer for a few days. Most homemade ice cream gets very hard after freezing. But Cuisine Tech Cremodan 30 Ice Cream Stabilizer will allow you to maintain the semi-soft texture.