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Homemade Vanilla Ice Cream

Makes 1-1/4 quarts

I hope that everybody has the chance to taste homemade ice cream in their lifetime. I remember, as a child, we went to cookouts in the summer and there was always someone who owned a crank-style ice cream maker. The whole process was so exciting. We all took turns cranking and, f you were the lucky one, you got to lick the beater afterwards. The resulting product is so rich and creamy. I now own an electric powered ice cream maker which makes the process very quick and easy, although not quite as much fun. There are many different types of machines available, from manual cranks to electric, no ice or salt needed, so check them out. This recipe is for a basic, but deliciously creamy and flavorful vanilla ice cream. A few other flavors are in the similar and related recipes links, as well as on the Dessert Recipes page. See the note below for lower fat versions. This recipe can be halved, doubled or made in any amount to fit your ice cream maker.

Ingredients

Place all ingredients in ice cream maker bowl. Stir well, until sugar is dissolved. Process according to the manufacturer's directions. Ice cream made in electric makers can be served immediately for soft serve, but it is best to freeze it in a covered container for one day to allow it to mature. Before serving, remove from the freezer and place in the refrigerator for about 20 minutes to soften slightly.

Notes: You can substitute half and half, whole milk or reduced-fat milk for some or all of the cream. The flavor will be just as good, but the texture will not be as creamy.