Ur Dad loves vanilla ice cream. It is universally his favorite. Vanilla on pie. Vanilla on brownies. Vanilla on berries. On gingerbread. Cobbler. Pound cake. Tarts. Crepes. Upside down cake. If it ain’t broke, don’t fix it! You can see his point…
But I crave new recipes… I want to change things up… I never want to make the same thing twice… (Usually when my family asks me to make a recipe from the distant past I have no idea what recipe they are talking about! This blog is an effort to correct that!) So in MY ice cream dream there are nuts and berries and chunks of candy. (Cuz if you are going to go to all the trouble…)
But an oft-made request is for vanilla… So I decided to try a quick vanilla ice cream using whipping cream. No cooking, no custard, no eggs. Is this laziness? Rebellion? I prefer to think of it as practical. Time-saving. Milk, whipping cream, sugar, vanilla, all chilled down together for several hours and then into the machine!!!
I didn’t have high expectations, (and I was eyeing some coconut add-ins), when my son walked through the door. He promptly stuck a spoon down into the machine for a taste. He thought it was fantastic! Wow, very vanilla! Very wonderful!
It finished beautifully thick and ice-creamy, and remained smoothly the real deal in the freezer afterwards. (This is something my ice creams do not always do…possibly because I am always dropping ingredients into the mix…) I served it over something fudgy – it was delicious and it kind of tasted like whipped cream!
The next day I pulled it out to see if it was, ahem… still good… And vanilla ice cream suddenly became overwhelmingly irresistible! Next stop – vanilla ice cream in a glass of icy root beer and a fizzy, creamy drinkable lunch!!! Did I lose my head over vanilla? I prefer to think of it as a moment of appreciation for one of life’s simpler pleasures. And heck yes, it was yummy!
(Later I definitely had to explain to my family why I had finished the majority of “their” vanilla ice cream… Wait until they notice the missing bottle of root beer…)
1 cup whole milk
¾ cup sugar
2 cups heavy whipping cream
2 teaspoons pure vanilla extract
Bottled root beer – I used Fitz’s Premium Root Beer
Whisk together the milk and the sugar until the sugar is dissolved, about 2 minutes. Whisk in the cream and the vanilla. Chill the mixture thoroughly, 3-4 hours. Stir and pour into prepared ice cream machine and freeze according to manufacturer’s directions. Turn into airtight container and store in freezer.
To assemble root beer float, fill a tall glass with scoops of ice cream. Pour in root beer to top of glass. As foam settles, add more root beer. Add spoon and straw!