Easiest "Iced Cream" Ever!

2 cups whipping cream
2 cups whole milk
1 cup sugar
2 teaspoons vanilla extract

Mix all of the ingredients in a medium bowl with a hand mixer or immersion blender for 2 minutes until sugar is dissolved and mixture is foamy. Place in an ice cream maker*(see Notes), and freeze according to manufacturer’s directions. Serve immediately (has the consistency of soft serve ice cream)or place in the freezer to harden to desired consistency.

Easiest "Iced Cream" Ever!

A friend of mine called the other day and announced, “I’m making homemade ice cream on the deck today, come on over.” Funny how all my “straightening up the house” plans for that Sunday afternoon disappeared at the words “homemade ice cream.”
That invitation got me to thinking. When is the last time I made homemade ice cream? Years ago, for sure. I’ve been on a sorbet kick for a while now (check out all the terrific sorbets on www.kitchenscoop.com) and had all but given up on ice cream. Why? Mainly, because it seems like too much work. First you cook it, then you chill it, then you have to freeze it in the ice cream maker, then you have to ripen it… good grief, hours of work, right?
Not necessarily.
Why not make a really simple ice cream based on the same principle I use to make my sorbets – mix it and freeze it. Guess what? It absolutely worked!
So I am presenting the Easiest “Iced” Cream Ever and hope you enjoy it as much as I have. I call it iced cream because I’m not sure, as simple as it is, that this recipe truly classifies as ice cream. However, the flavor and texture are perfect to my mind, and it is simply “iced” cream. Watch out sorbets, iced cream is here!

Easiest "Iced Cream" Ever!

Approximate Values Per 1/2 cup serving: 238 calories (18 % from fat), 13 g fat (8 g saturated), 47 mg cholesterol, 3 g protein, 29 g carbohydrates, 0 g dietary fiber, 35 mg sodium

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