Tuesday, September 23, 2008

Eggless Vanilla Ice cream

2 cups milk
1 cup sugar
2 cups whipping cream or half and half
2 teaspoons vanilla

1) Combine ingredients and stir briskly about two minutes until sugar is dissolved. (Undissolved sugar crystals may be a cause of large ice crystal formation.)
2) Pour into a 1-gallon ice cream freezer and freeze according to manufacturer's directions.

Obtained from University of Nebraska Lincoln

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