This is the recipe we always made with our hand-cranked ice cream maker when I was growing up. Countless birthdays and other celebrations were graced by its deliciousness.
Many hands make light work, so invite over friends to help crank the ice cream and share in the frozen spoils! It is best made with raw (unpasteurized) dairy, but low temperature pasteurized (such as Kalona brand dairy) is the next best choice.
Prep time:5 minutes
Cook time:45 minutes - 1 hour (cranking time)
- 2 cups organic heavy cream (raw if possible)
- 2 cups light cream (raw if possible)
- 1 cup sugar*
- 2 teaspoons organic vanilla extract
- 1/8 teaspoon salt
* An alternative sweetener such as xylitol, agave, maple syrup or raw honey can also be used.
- Hand crank ice cream freezer
- Ice (a 5 pound bag of ice should do it)
- Rock salt (about 1 cup)
Step 1. Mix the ingredients
Add the ingredients directly into the cream can. Stir with a wooden spoon to dissolve the sugar.
Step 2. Crank the ice cream
Fit the cream can into the ice cream freezer.
Fill the freezer half full with ice and sprinkle in a good portion of salt (maybe 1/4 cup). Fill the rest of the way with ice and add another 1/4 cup of salt.
Crank the ice cream adding more salt and ice as it melts.
The ice cream is done when you feel increased resistance. It will only get as thick as soft serve.
Serve immediately. Freeze extra ice cream for later consumption (do this before you sit down to eat your portion or it will all melt and then not freeze well).
It is fabulous drizzled with homemade caramel sauce, adorned with fresh berries, or turned into butter brickle ice cream with homemade toffee bits mixed in.