Vintage Basics: Vanilla Ice Cream
Summer and ice cream go together better then peanut butter and jelly so I figured it was about time that I made y’all some especially since I taught a cooking class on ice cream last week — I had it on the brain. So when I found a wee cookbooklet on refrigerator desserts from 1970, I figured it was fate…and time to freeze my ice cream bucket. And Oh my land, can I just tell you that making ice cream in the 1970′s was quite the process. Some recipes I’ve found for ice cream give all the instructions for freezing with salt, others call for refrigerator trays; all this to say, there is much need for adaptation when experimenting with vintage ice cream recipes.
This recipe is for Philadelphia-style ice cream which is simply ice cream without eggs. This style is my preference simply because it is so gosh darn easy and tastes light, creamy and oh-so-tasty. Basically, so long as your ice cream bucket has been frozen for a minimum of 12 hours, and your ingredients are super cold when you start mixing, you can have freshly made ice cream in less than 30 minutes. The perfect summer treat just got easier my friends.
Vanilla Ice Cream (adapted from 150 Luscious Refrigerator Desserts)
Makes about 1 ½ quarts
1 ½ cups heavy cream
1 ½ cups milk, any percent will do
½ cup sweetened condensed milk
1 teaspoon vanilla extract
Pinch of salt
Ensure that the bucket of your ice cream maker has been frozen for a minimum of 12 hours.
In a large bowl, combine cream, milk, sweetened condensed milk, vanilla and salt. Whisk to combine.
Pour into an ice cream maker and churn according to the manufacturer’s directions until soft serve consistency is achieved. Serve immediately or transfer to a freezer-safe container and freeze for a further hour to achieve a firmer ice cream. Enjoy!