In honor of National Ice Cream Month I've made two different homemade ice creams!
Two basic flavors that can't be beat...vanilla and chocolate.
Today I'm sharing with you the vanilla recipe. This is an old, old recipe that I got from my mom. It originally came from her cousin Maxine. The note on the index card said, "One of the best vanilla ice creams" so I had to try this out.
This ice cream is Philadelphia Style ice cream, which contains no eggs, and doesn't involve cooking the mixture. This style is quick and easy to make. You'll have the mixture made in no time which means....ice cream that much faster! Don't you love that?
I decided to lighten this recipe up a little bit by using fat free half and half and using a sugar substitute blend. To give it more pizzazz I used ground Tahitian vanilla bean which imparted flecks of vanilla throughout the ice cream. It turned out so pretty!
The overall results were that this ice cream is a winner! Creamy and smooth, both MGG and I love it. I could hardly wait for it to set up in the freezer. I really wanted to just dip my face in the bowl and eat it but I refrained myself. It really is that good.
So try this version and let me know what you think. You can always substitute full fat half and half and all sugar in equivalent amounts to obtain luscious results.
Enjoy!
Old Fashioned Vanilla Bean Ice Cream - Lightened Version
2 cups whole milk
2 cups fat-free half and half
3/4 cup sugar (I used 1/4 cup + 2 Tablespoons Splenda Blend)
2 teaspoons vanilla, vanilla paste, or ground vanilla bean
In a medium bowl whisk all ingredients together until sugar dissolves. Pour into a bowl of an ice cream freezer. Freeze according to manufacturer's instructions. Trans
I am sorry to be the bearer of bad news, but your photograph and probably the recipe too has been stolen. Someone tried to submit it to a group I have. It's from the Facebook Group Delicious Recipes and the link is not back here to your blog.
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