By Chef David
Trail Appliances, Saskatoon
Here’s a treat that’s sure to please every kid and the kid in you.
¾ cup white sugar
1 cup 35% whipping cream
2 ¼ cups 2% milk
1 vanilla bean, cleaned
In a heavy sauce pot, combine milk, cream, and sugar and bring to a slow scald over medium heat. Once scalded, remove from heat and add vanilla bean.
Allow mixture to cool in refrigerator at least 2 hours before continuing (overnight is best).
Refer to manufacturers specifications for your tabletop ice cream maker. Once ice cream has finished the churn time, cover tightly and return to freezer overnight for best results.
Makes approximately 1 litre