Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
5 mins
additional:
2 hrs
total:
2 hrs 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir milk and sugar in a large bowl until sugar is dissolved. Slowly stir in heavy cream.

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  • Pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions.

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.

Nutrition Facts

263 calories; protein 2.9g; carbohydrates 22.7g; fat 18.5g; cholesterol 67.2mg; sodium 41.4mg. Full Nutrition
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