Ice Cream is Good!

Nov 3, 2012 by

Since I started eating gluten free, one of my favorite indulgent treats is homemade ice cream. A friend of mine made ice cream at home and she always talked about how good it tasted. So, I bought my own ice cream maker and dug in. Wow, it really is amazing!

I bought a new Cuisinart ice cream maker from Macy’s. I went to Goodwill first and they had a whole shelf of used ones. There were no boxes, instructions or anything. I wondered….will it work? How will I use it? I wish I would have bought one and saved the money…they are so simple. So, if you don’t have one yet, stop at the local thrift shop and pick one up.

Oh, my sister made this recipe one time without her ice cream maker…she put it into a 9 x 13 glass pan and chilled; it turned out great.

Throw the cooling container in the freezer and keep it there until you are ready. I found my favorite recipe online from The Brown Eyed Baker. It is delicious! Of course, I make mine organic, feel free to use whatever ingredients suit your tastes.

Vanilla Ice Cream, Philadelphia-Style


Yield: About 2 quarts


2 cups organic heavy cream and 1 cup organic 1% milk (the original recipe calls for whole milk, but it left a film in my mouth…too much fat)
¾ cup organic sugar
Pinch of Penzey’s coarse sea salt
1/2 vanilla bean, split in half lengthwise (the original recipe calls for a whole bean, but I am cheap and 1/2 seems good enough…I buy at Penzey’s or Trader Joe’s)
¾ teaspoon vanilla extract

some amaretto to finish 🙂


Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.

Remove from the heat and add the remaining 2 cups cream/milk and the vanilla extract.

Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

I usually mix for 15 minutes, then add around 1 tsp of amaretto and mix 5 minutes more. I like the bit of amaretto for flavor and it keeps the ice cream from getting rock hard.




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