Back No eggs in this quick and easy vanilla ice cream recipe means it's less rich than others - and still tastes great! Makes about 5 cups.
2 Cups Half-and-Half
2 Cups Heavy Cream
Ice Cream Maker
Mixing Bowl
plastic Wrap
3/4 c. sugar
1 Tbsp. Watkins Vanilla Extract
Wire Whisk
Combine the heavy cream and the half-and-half in a large bowl. Gradually whisk in the sugar until blended. Whisk in the vanilla. Cover bowl with plastic wrap and refrigerate at least 3 hours or until very cold. Whisk the mixture and then pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. Transfer ice cream to a covered container and freeze up to 8 hours, or simply eat immediately.
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Stars Team
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