Vanilla Ice Cream with Blueberries
By Cuisinart
Vanilla Ice Cream with Blueberries
By Cuisinart
Yield/Serves:
Makes about 3 cups
- ¾ cup whole milk
- ½ cup granulated sugar
- Pinch kosher salt
- 1½ cups heavy cream
- 1½ teaspoons pure vanilla extract
This ice cream can easily be dressed up by adding your favorite chopped candies or sprinkles at the end of churning.
In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate a minimum of 2 hours, prefereably overnight. Whisk mixture together again before continuing.
Assemble the paddle holder of the Cuisinart® Fruit Scoop™ Frozen Dessert Maker with the ice cream paddle. Place in freezer bowl and turn the unit on. While the unit is running, pour the mixture into the frozen freezer bowl. Allow to churn until thickened, about 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate a minimum of 2 hours, prefereably overnight. Whisk mixture together again before continuing.
Assemble the paddle holder of the Cuisinart® Fruit Scoop™ Frozen Dessert Maker with the ice cream paddle. Place in freezer bowl and turn the unit on. While the unit is running, pour the mixture into the frozen freezer bowl. Allow to churn until thickened, about 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.