When I was pregnant with Maggie, Rocky bought me an ice cream maker for my birthday. I craved ice cream. More precisely, I craved Malts. The dry malted powder was impossible to find in Richmond, so I “settled” for homemade ice cream and chocolate malts from Dairy Queen.
A couple of weeks ago, I purchased some half & half and whipping cream with the intention of making some ice cream. My ice cream maker had a great easy no cook recipe using half & half, whipping cream, sugar and vanilla. Well the days got away from me and we used up the half & half in our coffee. I noticed earlier this week that the whipping cream was about to expire so made it my goal to finally MAKE ICE CREAM.
I searched through my cookbooks, but was unable to find my go-to recipe for easy vanilla ice cream. I found a few cook versions, but I didn’t have all the ingredients. Then I found what I thought was a no-cook version in my Betty Crocker cookbook. I only read through the full recipe AFTER cracking the 3 eggs. Oh well. Then I found a true no-cook recipe online. As I have a full quart of whipping cream to utilize, I decided to have a little Ice Cream Throwdown of my own, though I don’t expect Bobby Flay to take on this challenge!
So here are the 2 recipes I’m trying out. Currently both are “cooling” down in the fridge.
Betty Crocker:
3 eggs, beaten
1/2 cup sugar
1 cup milk
1/4 t salt
2 cups whipping cream
1 T vanilla
Mix eggs, sugar, milk and salt in 2 qt sauce-pan. Cook over medium heat, stirring constantly, just to boiling (DO NOT boil). Refrigerate in chilled bowl 2 to 3 hours, stirring occasionally until room temperature. Stir whipping cream and vanilla into mixture. Follow directions on ice cream maker to freeze.
Allrecipes.com
2 cups heavy whipping cream
2 cups half & half
3/4 cup white sugar
1 T vanilla
Combine whipping cream and half & half in a large bowl. Slowly add sugar until blended. Whisk in vanilla. Refrigerate at least 3 hours (or as long as 3 days). Whisk mix to blend and freeze according to manufacture directions.
I think the Betty Crocker recipe will be better simply because eggs make for a much smoother, creamier ice cream.