Yummy Vanilla Ice Cream

Do yourself a flavor. Buy an ice cream maker. But be sure it’s an electric one - not the hand-crank kind, unless you enjoy building up enough muscle that your upper arm (singular) looks as if it’s sprouted a potato. 

Not the hand-crank kind, unless you want to blog about living “the simple life.” Not the hand-crank kind, unless you want to turn your family and friends - who’ve already experienced the misery of hand-cranking at your place - against you and against ice cream, in which case you can eat all the homemade ice cream you can crank, all by yourself.

Buy an electric ice cream maker unless you’re Amish, in which case I respect your stoicism and strength even though you won’t be reading this recipe online. 
Hand-cranking homemade ice cream is a whole lot of work and not a whole lot of fun. An electric ice cream maker is foolproof and plenty of fun. I recommend it.

Yummy Vanilla Ice Cream:

2 eggs
3/4 c. (180 mL) sugar
2-1/4 c. (560 mL) cream (10% milk fat, also called “coffee cream”)
1 c. (250 mL) whipping cream 
1 tsp. (5 mL) vanilla extract

As with all ice cream recipes, the canister and plastic blade of your ice cream maker must be deeply frozen, having sat in your deep freeze at least 7 hr. Do not store ice cream in canister. 

With an electric mixer, beat ingredients 5 min. or until sugar is completely dissolved and mixture is frothy. Pour into canister with blade pre-positioned inside. Place canister on ice cream maker. Cover and turn on ice cream maker. 

Check after 20 min. If you prefer your ice cream a little harder, add a further 5 min. Do not over-process. Serve ice cream immediately, storing in covered plastic containers for up to two months.