Before I get to the recipe, here are a couple things about homemade ice cream:
- You have to use whole milk and cream to get a good product, you just have to. Resist the temptation to sub low-fat milk--you'll end up chiseling milk popsicles out of a container and that's not fun or delicious.
- While you could use a old-fashioned hand-crank ice cream maker, you're much better off with an electric ice cream maker. I have a Cuisinart machine and love it and if you need further encouragement, see what my blog friend Javelin Warrior has to say about his ice cream machine here.
- There are basically two kinds of ice cream, American and French. American is just milk, cream, and sugar heated, cooled, and churned. French is a cooked custard (eggs, milk, and cream) that is cooled and churned. Try regular Vanilla ice cream and French Vanilla ice cream and you can see the difference--French Vanilla is richer and more complex, while regular Vanilla showcases the flavors of the cream and the vanilla.
If you hate coffee, you won't like this ice cream. But if you're even remotely coffee-friendly, you'll love it! I am not a huge coffee drinker and I thought it was pretty good. In fact, E first complained that I was making "yucky grown-up" ice cream by adding the coffee, but changed his tune once he tried it and said that it "tastes just like those milkshake drinks from Starbucks." My five-year-old loves a good frappuccino if he can sneak one.
If you're a regular here, you know what to do to get the recipe, but if you're new here (welcome!), all you need to do is click on the recipe above to download. Recipes are for hobby room diaries followers only, please, so subscribe before you download if you would.
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