White Mountain Ice Cream
White Mountain ice cream is a rich, creamy, and indulgent frozen treat made with a simple blend of cream, milk, sugar, and vanilla. Whether using a hand-cranked ice cream maker or an electric version, this homemade ice cream is sure to impress with its smooth, soft texture and nostalgic flavor. It's the perfect dessert for any occasion, and with a few optional add-ins, you can customize it to your taste.
Equipment
- Ice Cream Maker (1 machine, either hand-cranked or electric)
- Mixing Bowls (2 medium bowls for mixing)
- Measuring Cups & Spoons: For accurate ingredient measurements.
- Whisk (for mixing)
- Spatula (for scraping the ice cream)
- Airtight Container – for storing the ice cream
Ingredients
- 2 cups Heavy Cream
- 2 cups Whole Milk
- 1 cup Granulated Sugar
- 1 tablespoon Pure Vanilla Extract
- Optional: 4 large Egg Yolks for a custard base
Instructions
Prepare the Ice Cream Base:
- In a large mixing bowl, combine the heavy cream, whole milk, and sugar. Whisk until the sugar is fully dissolved. If using eggs, separate the yolks from the whites and whisk the yolks with sugar in a saucepan. Gently heat over low heat until the mixture thickens slightly, then add to the milk and cream mixture.
Add the Vanilla:
- Stir in the vanilla extract, mixing well. If you used eggs to make a custard base, ensure the mixture is cooled before moving to the next step.
Churn the Ice Cream:
- Pour the ice cream base into your ice cream maker. Follow the manufacturer's instructions, usually churning for 20-30 minutes. The mixture should thicken and take on a soft-serve consistency.
Freeze and Set:
- Once churned, transfer the ice cream to an airtight container. Freeze for at least 4-6 hours or until the ice cream has set and is firm enough to scoop.
Serve:
- Scoop the White Mountain ice cream into bowls or cones, and enjoy! Add optional toppings like chocolate chips, crushed nuts, or fruit for extra flavor.
Notes
- Eggs: Using eggs will create a richer, custard-style ice cream, but it's not necessary. The recipe will still turn out creamy without them.
- Freezing Tip: If you don’t have an ice cream maker, you can freeze the base in a shallow container, stirring it every 30 minutes to break up ice crystals.
- Customization: This recipe is easily customizable—add-ins like chocolate chips, fruit, or nuts can be folded into the mixture right before freezing.