Simple Vanilla Ice Milk

Ames Shaps's Note:

I've found that I often prefer a lighter ice cream without all the heavy cream and eggs. Here is a recipe I found for a simple ice milk that can be tweaked with variations (add your favorite fruit, nut, etc.) This originally had more sugar, but I found it too sweet, and now the sugar matches this similar recipe for "Tahitian Vanilla Ice Milk" on this site. Cooking time is freezing time.

• Total Time: 6 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 8

• 4 cups milk (any level fat)
• 1 cup sugar
• 1 teaspoon vanilla extract

Directions:

1. Combine milk, sugar, and vanilla in a medium bowl. Stir till sugar is dissolved.
2. If using Ice Cream Machine: Add milk mixture to an ice cream machine and process 20 minutes or until mixture thickens. Pour into tupperware and freeze 8 hours or overnight. Consistency may improve by stirring every 4 hours or so until fully frozen.
3. If not using Ice Cream Machine: Pour into shallow freezer-proof dish and put in freezer. Stir every 2-4 hours once crystals form. Follow above directions for freezing.

Reviews

[Bexxx]

This is great! So simple to do, with stuff you already have on hand! If you keep your ice cream maker in the freezer like I do you can have this in like 20 mins.!!! I did this with my toddler and he loved making his own ice cream. I love that it is healthier than traditional ice cream, and just as yummy! I followed the directions exactly and found it to be sweet enough for sure. I may even reduce the sugar a bit next time. I can't wait to do this again....thanks for posting!

[thegoldengirl]

I made this last night with fat-free milk and vanilla bean paste. It was fantastic! I couldn't believe how light and fluffy it became! Definitely a keeper recipe for us. :-)

[twissis]

I saw this intriguing recipe during Spring PAC 2010 & had to make it as it looked too ingredient-friendly & easy to do otherwise. Made exactly as written for those w/no ice cream freezer, I thot the sweetness was spot on. I somehow missed the word *shallow* & froze it in a plastic ice cream tub I had saved for storage, so my freeze time was longer. W/no ice cream freezer, the texture is more crystalline than creamy & I wonder if using an immersion blender on the nearly frozen mixture might chg that to some degree. Using half milk & half vanilla-flavored yogurt may be another option. Next I think I will indulge my creative nature by making 2 half recipes ~ use half yogurt in 1 & whiz banana into the other. Adding nuts, choc chips or marbling w/a thick fudge sauce are options, but they prob should be folded into the nearly frozen mixture so they incorporate well & do not settle to the bottom. Thx for posting this recipe for us & for some fun dys spent in my kitchen as I get creative. :-)