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Serve with warm desserts like brownies, apple pie, or fruit crisps.
Store in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for 5 minutes before scooping.
Variations:
Add crushed cookies, chocolate chips, or swirls of caramel during the last few minutes of churning.
Use vanilla bean instead of extract for a richer, speckled vanilla flavor.
Mix in a fruit purée for a fruity twist.
FAQ:
Q: Can I make this without an ice cream maker?
A: Yes. After mixing, pour into a shallow dish, freeze, and stir every 30 minutes for 3–4 hours until smooth.
Q: Can I use low-fat milk instead of whole milk?
A: You can, but the texture will be less creamy and more icy.
Q: Can I use honey or maple syrup instead of sugar?
A: Yes, but use slightly less since they are sweeter than granulated sugar.
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