Vanilla Ice Cream


Very versatile. You can go all plain and simple or dress it up with toppings. And you can have it with any meal. Or every meal. Today, I ate it for breakfast on waffles, for lunch on cold cereal (I painted all day, don’t judge), and for dessert with fresh raspberries. You might say I’m preparing for “sweater” season. Haha!


Ice Cream:

2 c heavy whipping cream

2 c half-and-half

¾ c sugar

1 t vanilla

dash salt


Also Needed:

ice cream maker

crushed ice

rock salt


Combine whipping cream and half-and-half. Whisk in sugar. Stir in vanilla and salt. Refrigerate until cold, 3 hours or more. Whisk once more and pour into ice cream maker canister. Freeze according to ice cream maker instructions. For soft ice cream, eat immediately. For hard ice cream, freeze for several hours. Serve with fruit, ice cream toppings, nuts, sprinkles or absolutely plain.


Adapted from:

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2 Responses to Vanilla Ice Cream

  1. Kristy says:

    I missed out on painting AND homemade vanilla ice cream??? Sad :( still looks delicious though . . . and I forget that it goes with everything, great suggestions!

    • Carol says:

      There’s still the kitchen, hall, and trim…you want to come to a painting/ice cream party? You’re too cute, my friend! :)

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