Without an Ice Cream Maker and only 4 ingredients
2 c heavy whipping cream
2 c half-and-half cream
1 c sugar
2 t vanilla extract

Freeze an empty freezer-safe shallow bowl or pan. A 13×9-inch Pyrex pan, or anything stainless steel works. In a large bowl, stir all the ingredients until the sugar is dissolved. For the smoothest texture, make sure the sugar is completely dissolved before you freeze. Transfer your mixture into the cold pan and stick it back in the freezer for about 20-30 minutes. Around that time, check the ice cream. Once the edges start to freeze, take out the mixture and beat it using a hand mixer. By breaking up the ice cream, you’ll help make it smooth and creamy. You cannot beat the mixture too much. Return the pan to the freezer. Every 30 minutes or so, take it back out and beat the ice cream again. Repeat until it is firmly frozen, usually around four or five mixing sessions. Store the ice cream in a covered freezer container until ready to serve.


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