Sweet Cream Ice Cream Recipe
Sweet Cream Ice Cream is a simple yet indulgent dessert made with heavy cream, whole milk, sugar, and a pinch of salt. This versatile recipe is perfect on its own or as a base for endless customizations with mix-ins like chocolate chips or fruit. The process involves preparing and chilling the mixture, churning it to a creamy consistency, and freezing it to set. With just a few ingredients and easy steps, you can create a rich, creamy treat that’s perfect for any occasion!
Equipment
- Ice Cream Maker (or an alternative method for no-machine ice cream)
- Mixing Bowls:
- Whisk or Hand Mixer
- Freezer-Safe Container:
- Measuring Cups and Spoons:
- Plastic Wrap (optional, for covering the mixture during chilling)
- Spatula (for smoothing the ice cream before freezing)
Ingredients
- 2 cups Heavy Cream
- 1 cup Whole Milk
- ¾ cup Granulated Sugar
- 1 tsp Vanilla Extract (optional)
- Salt: Pinch
Instructions
- Prepare the Ice Cream BaseIn a large mixing bowl, combine 2 cups of heavy cream, 1 cup of whole milk, and ¾ cup of granulated sugar. Add a pinch of salt and 1 teaspoon of vanilla extract (optional). Whisk until the sugar is fully dissolved and the mixture is smooth.
- Chill the MixtureCover the bowl with plastic wrap or transfer the mixture to an airtight container. Refrigerate for at least 2 hours, or overnight, to chill the mixture thoroughly.
- Churn the Ice CreamOnce chilled, pour the mixture into your ice cream maker. Follow the manufacturer’s instructions to churn until the ice cream reaches a soft-serve consistency, typically about 20-25 minutes.
- Freeze the Ice CreamTransfer the churned ice cream into a freezer-safe container. Smooth the top with a spatula and cover tightly with a lid or plastic wrap. Freeze for 2-4 hours until firm and scoopable.
- Serve and EnjoyScoop the ice cream into bowls or cones, and enjoy it plain or with your favorite toppings. Store any leftovers in an airtight container in the freezer.
Notes
- Chilling is Key: Ensure that the ice cream base is thoroughly chilled before churning. This helps the ice cream maker churn more effectively, resulting in a smoother texture.
- Consistency: Homemade ice cream can be firmer than store-bought varieties due to the absence of stabilizers. Let the ice cream sit at room temperature for 5-10 minutes before serving to make scooping easier.
- Adjust Sweetness: You can adjust the sweetness to your taste. If you prefer a less sweet version, reduce the amount of sugar. Alternatively, try substituting granulated sugar with honey or maple syrup for a different flavor.
- Mix-ins: If you're adding mix-ins (like chocolate chips, crushed cookies, or fruit), add them in the last 5 minutes of churning to evenly distribute them without them sinking to the bottom.
- Alternative Methods: If you don’t have an ice cream maker, you can still make this ice cream. After chilling the mixture, pour it into a shallow, freezer-safe container. Freeze for 30 minutes, then stir vigorously with a fork every 30 minutes for about 2-3 hours to break up ice crystals and achieve a creamy texture.
- Storage: Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals from forming, press plastic wrap directly on the surface of the ice cream before sealing the container.