In our house, vanilla ice cream reigns on a lofty throne far above flavored varieties, and with good reason. It’s a blank canvas, a white sheet that can be placed on top of your creation or the surface on which you draw upon. I can’t even remember how many nights of my married life my husband has appeared from the kitchen with a bowl of vanilla ice cream topped with an assortment of different accessories. I mean, look at his Nutella sundae creation. It’s one of our favorite late-night snacks.
Whether you’re looking to top your ice cream with chocolate sauce or cookies, berries and nuts or just one small cherry, this vanilla ice cream is simple and easy and perfect for the holidays, pairing with your apple and pecan pies for Thanksgiving, and it can even be disguised as a peppermint shake come Christmas.
Vanilla Ice Cream
2 cups heavy cream
2 cups whole milk
3/4 cup superfine sugar
1 tablespoon vanilla
Pinch sea salt
Whisk together cream, milk, sugar, vanilla and salt until the sugar dissolves. Add to ice cream machine and freeze according to manufacturer’s directions. Serve over pies and alongside cakes, or top with your favorite ice cream toppings.
Makes approximately 8 servings.
While you’re salivating over ice cream, be sure to check out Jaime’s post asking what your flavor is? Today ours is vanilla, obviously. But tomorrow, the coffee and Oreo variety of my favorite local ice cream shoppe may be calling my name.