Our family loves ice cream, but I found myself avoiding making it due to the noise and time it took to get everything set up in our ice cream maker, not to mention issues of any leftovers freezing too hard to dish up later.
I discovered a much easier way to make super creamy, soft and easy to server ice cream, with a big emphasis on the CREAM ingredient. We get about 2 quarts of cream a day from our two Brown Swiss cows and this is a great way to utilize and save some.
- 1 quart cream
- 1/2 cup powdered sugar
- Flavoring to taste (coco powder, or any extract you like, such as mint, strawberry, vanilla, etc…)
Yes, just three ingredients!
- Begin by pouring quart of cream into your mixing bowl. Beat with a whisk on high speed until it begins to form soft peaks and thicken.
- Add in powered sugar and flavor (a few drops of extract, or for chocolate, a quarter cup of baking coco). Stir together to blend and then beat again on a high speed to ensure everything is evening mixed, the cream holds it shape and is fluffy.
- Do a taste test and see what you think. If not sweet enough, go ahead and add a little more powdered sugar.
- Pour fluffy cream mixture into a gallon ice cream pail and freeze. Or chill in the fridge and serve it as a mousse! This recipe fills a gallon pail for us.
Enjoy! This ice cream is rich and delicious. Whipping in the air make it light and fluffy so it does not harden and become difficult to serve and eat. For a fun twist, my kids made the Neapolitan ice cream pictured above by freezing the cream into glass pie dishes and then layering them.
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