Vanilla Ice Cream (Egg-Free)
This vanilla ice cream skips the eggs, so there is no custard to cook, no tempering and no cooling before you churn. You stir four ingredients together and let the machine do the work. The result is a clean, creamy base where the vanilla and dairy come through plainly. It makes about 1.5 quarts, and active effort is minimal, though you need to leave several hours for freezing.
Instructions
Pour the half-and-half and whipping cream into the bowl of your ice cream machine. Add the white sugar and the vanilla extract.
Run the machine following the manufacturer's directions. The mixture is ready to move on when it has thickened to a soft, scoopable texture.
Spoon the ice cream into a freezer-safe container. Freeze it for a few hours, until it is solid enough to scoop cleanly.
Make it personal.
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