Homemade Ice Cream
Ingredients
4 cups whipping cream
3/4 cups sugar
pinch of salt
1 vanilla bean, split, seeds removed, pod and seeds soaked in cream over night; remove pod before proceeding. If making fruit ice cream, use 2 teaspoons vanilla extract.
Fruits or flavorings may be added to this vanilla base. Yields 1 1/2 quarts
Directions
When adding fruit, add approximately 2 cups of fresh fruit to cream mixture. Select very ripe fruit. Berries are fine left whole unless you wish to puree them and strain out the seed. Otherwise, chop fruit into 1 inch pieces. Add sugar to fruit and a dash of salt. Allow the fruit to maturate a bit; then, in a flat bottom container, mash fruit with a potato masher or a fork until you get a lumpy mixture. If the fruit is not sweet enough, add a little sugar; until the sugar dissolves and taste for desired sweetness.
Measure 4 cups of (vanilla) whipping cream into a 2 or 3 quart bowl. Add 3/4 cups sugar and a pinch of salt. With a mixing spoon, stir the sugar into the cream until the sugar is dissolved. Optionally add fruit mixture at this point. Refrigerate until mixture is thoroughly chilled. Pour mixture into the freezer and follow the manufacture's directions. You should have ice cream in about 20 minutes.