By Victoria Hart Glavin of Tiny New York Kitchen
Get those ice cream makers out the closet, dust them off and begin making ice cream in time for July 4th. This is such an easy vanilla ice cream recipe. Serve it plain or mix in your favorite whatever. You’ll be the hit of the neighborhood whether you like it or not!
3/4 Cup Sugar
1 Tablespoon Vanilla Extract
3 Cups Whipping Cream
Whisk sugar, vanilla, and whipping cream in a medium-size bowl until sugar dissolves. Freeze in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container and freeze for at least 5 hours until firm enough to scoop. You can make ahead up to 1 week. Makes 1 quart.
Suggested Vanillas: Tahiti, Mexican, Papua New Guinea, Indonesian, Hawaiian, and Madagascar. You can find most of these different types of vanillas in specialty stores.
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”