Easy Sweet Cream Ice Cream

10 made it | 1 reviews | 2 photos

Recipe by: Zero

"Just like what you get at Cold Stone Creamery®, Maggie Moo's®, or Marble Slab Creamery. Only better because it's homemade, and a whole lot cheaper. It's great on it's own, but you can also top it off with cookies, fruit, candy pieces, or whatever else you like. You will need an ice cream maker for this."

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2 h 5 m servings 263

Original recipe yields 8 servings

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2 cups whole milk
3/4 cup white sugar

1 1/2 cups heavy whipping cream
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Directions

Stir milk and sugar in a large bowl until sugar is dissolved. Slowly stir in heavy cream.
Pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions.

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Footnotes

Cook's Note:
The ice cream is ready to eat after your machine is done churning it. It will have a soft consistency and it will melt fast. If you prefer a firmer ice cream, place it into an air-tight container, and leave it in your freezer for several hours. Overnight is best.