In a large bowl, combine the heavy cream and half
and half. Gradually whisk in the sugar until
blended.
Whisk in the vanilla. Refrigerate, covered, until
very cold, at least 3 hours or as long as 3 days.
Whisk the mixture to blend and pour into the
canister of an ice cream maker. Freeze according to
the manufacturer's directions. Eat at once or transfer to a covered
container and freeze up to 8 hours
Originally Submitted
5/20/2013
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