I have been wanting to make ice cream for awhile. However, I have not had the opportunity since moving, starting a new job, and moving into a new house took so much time. Then, once I had the time I discovered that half of my ice cream maker was in my in-laws’ garage in California. Finally, my ice cream maker and I were reunited, and I had the chance to make some ice cream.

I have been thinking about what flavor I wanted to make for awhile. I want to do Oreo Cookie ice cream, but I need a base to mix the Oreos into. Then I remembered Cold Stone Creamery. They have a flavor that is just Sweet Cream Ice Cream. It is a plain flavor that is great for mixing candies, cookies and other toppings into because the ice cream flavor doesn’t distract from the mix-ins flavor.

I looked up a number of recipes, but most of them didn’t appeal to me. I was surprised at how many of them use cornstarch and corn syrup. I like simple ice cream with only a few ingredients. I finally decided to just use my Vanilla Ice Cream recipe, but not use the vanilla.


AuthorJoshuaCategoryFrozen DessertDifficultyBeginner

Sweet Cream Ice Cream

Ingredients
 2 cups Heavy Cream
 1 cup Milk
 ¾ cup Sugar

Directions
1

In a bowl, stir together the cream and milk. Add the sugar and whisk until the sugar is dissolved, 3 to 4 minutes. Test for graininess by tasting a small amount of the liquid; it should feel smooth on the tongue and there should be no sugar visible on the bottom of the bowl when it is stirred or spooned out. Continue whisking, if necessary, to ensure that the texture of the finished ice cream will be smooth.

Chill The Ice Cream Mixture
2

Place a piece of plastic wrap directly onto the surface and on top of the bowl. Refrigerate for at least 3 hours or up to 24 hours.

Churn the Ice Cream
3

Prepare an ice cream maker with at least a 1-quart capacity according to the manufacturer's instructions. Remove the plastic wrap from the cream mixture and bowl. Pour the well-chilled cream mixture into the mixing container of the ice cream maker and freeze according to the manufacturer's instructions. The timing will depend on the type of machine and the temperature of the cream mixture.

Ingredients

Ingredients
 2 cups Heavy Cream
 1 cup Milk
 ¾ cup Sugar

Directions

Directions
1

In a bowl, stir together the cream and milk. Add the sugar and whisk until the sugar is dissolved, 3 to 4 minutes. Test for graininess by tasting a small amount of the liquid; it should feel smooth on the tongue and there should be no sugar visible on the bottom of the bowl when it is stirred or spooned out. Continue whisking, if necessary, to ensure that the texture of the finished ice cream will be smooth.

Chill The Ice Cream Mixture
2

Place a piece of plastic wrap directly onto the surface and on top of the bowl. Refrigerate for at least 3 hours or up to 24 hours.

Churn the Ice Cream
3

Prepare an ice cream maker with at least a 1-quart capacity according to the manufacturer's instructions. Remove the plastic wrap from the cream mixture and bowl. Pour the well-chilled cream mixture into the mixing container of the ice cream maker and freeze according to the manufacturer's instructions. The timing will depend on the type of machine and the temperature of the cream mixture.

Sweet Cream Ice Cream

The recipe turned out to be really good. It is sweet and creamy, just like I wanted. I think it is the perfect ice cream to use as a base for other flavors. I think my next ice cream is going to be the Oreo Cookie ice cream.

Sweet Cream Ice Cream

Sweet Cream Ice Cream with homemade chocolate magic shell

Sweet Cream Ice Cream with magic shell and sprinkles

Sweet Cream Ice Cream with magic shell, sprinkles, and a fudge brownie with M&Ms.

-Joshua

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This Post Has 8 Comments

  1. A_Boleyn

    Delicious. Incidentally, no matter the flavour, a bit of vanilla extract can’t hurt. 🙂

    1. Joshua

      I agree. I was curious what it would taste like without the vanilla. Sort of an experiment with ice cream.

      1. A_Boleyn

        I see. I haven’t made ‘real’ ice cream starting with a custard in years. I’m tempted to dig out my ice cream maker and freeze that canister. 🙂

        1. Joshua

          It is totally worth the work.

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