#QuarantineCookbook: Homemade Vanilla Ice Cream

Hey, foodie!

Come on, let’s list the uses for vanilla ice cream!

A dessert on its own
A topping for dessert pies and crumbles
The thing that floats in a root beer float
The thing that makes milk shakes extra decadent
The thing that’s sandwiched when you typically make ice cream sandwiches

I’m sure there are lots more that good ole’ plain vanilla ice cream can contribute to the enjoyment of foodies everywhere.

Surprisingly, I’ve been having trouble finding vanilla ice cream in my neighborhood grocery and convenience stores the past few days. And with the modified enhanced community quarantine just around the corner, I can be sure that ice cream deliveries to these local stores will be delayed.

This is quite unfortunate as I have hankering for pies and shakes that include this treat.

Since necessity is the mother of invention, I decided to make vanilla ice cream myself.

Here’s how:

Ingredients:

1 cup heavy cream
1/2 cup milk + 1/2 cup all-purpose cream (my substitute for the 1 cup half-and-half that the original recipe called for)
1/2 cup sugar
1 tbsp vanilla

Procedure:

Combine the milk, all-purpose cream, sugar and vanilla in a bowl. Mix until well blended.

In a separate bowl, whip the heavy cream until it begins to double in volume or form stiff peaks.

Mix in the vanilla mixture until well combined.

Freeze overnight.

Now, I have vanilla ice cream ready to use for pies and milkshakes!