I will be the first to admit that some of the stuff we post on here is a little complex, to say the least. Some of our recipes are not for the faint-of-heart. And sometimes, that means that the outcome is way better. But, sometimes, things are better when they're simple. Like this vanilla ice cream is like the simplest recipe ever. Milk. Cream. Sugar. Vanilla extract. But it is the bomb dot com.
It's the simplest of recipes, but perfect for mix-ins. It would probably taste good fine. But I packed it full of Momofuku Crumb, leftover from these brownies. It would be good with Oreos, your favorite candy bar, maybe some peanut butter or Nutella (or both) swirl. Or you could infuse something into it probably. Like, cinnamon. Oh, adding cinnamon would be good. Or swirling peanut butter. Or cookie dough chunks. Or bronwie chunks. Or, you could just change up the extract you use!
Or you could just keep it vanilla and serve it with something. Or, honestly, if you really want to go crazy, eat it plain. The possibilities are LITERALLY endless.
Any way you serve this, it is a great base ice cream. When I first got the recipe, I thought it would just be a mediocre ice cream that I was using it to just get rid of the leftover crumb (from these brownies). I figured it would just be a vehicle for the crumb. Because as much as I would love to just eat straight up Momofuku crumb out of a bowl, I thought that might be a leetle weird.
So, what I'm getting at is that this is the perfect and easy recipe to grace your dessert table this summer. It takes literally five minutes to mix, then pop it into the ice cream machine, add whatever mix-ins you want, and enjoy.
Simple Vanilla Ice Cream
Makes about 2 pints.
2 cups (480 mL) heavy cream, chilled
1 cup (240 mL) whole milk, chilled
¾ cup (150 grams) granulated sugar
1 teaspoon vanilla*
Whatever mix-ins or flavors you want to add!
- In a large bowl, whisk together cream, milk, sugar, and vanilla extract.
- Churn mixture according to your ice cream maker's manufacturer's instructions until a soft-serve consistency is reached. In my ice cream maker, this took about 25 minutes.
- Transfer to a container, add mix-ins, press parchment paper against the top of the ice cream, and cover with a lid or plastic wrap. Freeze until firm, about 4 hours.
- *For more vanilla flavor, use up to 1 tablespoon of extract