This recipe works best with an ice cream maker, but you can also achieve great results using a freezer-and-blend method.
Ingredients
- 2 cups Heavy whipping cream (cold)
- 1 cup Whole milk (cold)
- 2/3 cup Granulated sugar
- 1 tsp Vanilla extract
- A pinch of salt
- For Chocolate (Option 2): Add 1/4 cup unsweetened cocoa powder.
- For Twist (Option 3): Make one batch of vanilla and one batch of chocolate.
Instructions
- Mix the Base: In a large bowl, whisk together the milk, sugar, and salt until the sugar is completely dissolved. Stir in the heavy cream and vanilla extract.
- Tip: For chocolate, whisk the cocoa powder into the milk first to avoid lumps.
- The Churning Process: * Ice Cream Maker: Pour the mixture into your machine and churn for about 15–20 minutes. Soft serve is best when it is still soft and “peaks” easily.
- No Machine: Pour the mixture into a shallow container and freeze. Every 30 minutes, take it out and beat it vigorously with a hand mixer or blender to break up ice crystals. Repeat for 2-3 hours.
- The “Soft Serve” Texture: To get that perfect swirl seen in the picture, transfer the semi-frozen ice cream into a piping bag with a large star tip.
- Assemble: Pipe the ice cream into waffle cones using a circular motion, starting from the base and working your way up to a point.
