Sweet Cream Ice Cream

Old-Fashioned Sweet Cream Ice Cream: A Pure Delight

Let's dive into a classic dessert that celebrates the simple beauty of fresh cream: Old-Fashioned Sweet Cream Ice Cream. This recipe, free from the frills of vanilla or other flavorings, lets the natural sweetness and richness of cream take center stage. I'm eager to guide you through creating this timeless treat.

Ingredient Essentials

Heavy Cream:

Heavy cream provides the rich, creamy base. Seek out the freshest, highest-fat cream available.

Granulated Sugar:

Granulated sugar adds sweetness, balancing the richness of the cream. Fine granulated sugar dissolves easily.

Corn Syrup (Optional, for Cold Stone Style):

Corn syrup adds a smooth, chewy texture. Light corn syrup is preferred.

Cornstarch (Optional, for Cold Stone Style):

Cornstarch acts as a thickener, creating a velvety mouthfeel.

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Crafting Your Old-Fashioned Sweet Cream Ice Cream

Heating the Cream:

Combine heavy cream and granulated sugar in a saucepan.

Heat over low to medium-low heat, stirring continuously until sugar dissolves.

Simmering (Optional, for Cold Stone Style):

If using corn syrup and cornstarch, add them to the mixture.

Bring to a gentle simmer for 30 seconds, stirring constantly.

Chilling the Base:

Pour the mixture into a container and cover.

Refrigerate for at least 2 hours, or until thoroughly chilled.

Churning the Ice Cream:

Pour the chilled mixture into an ice cream maker.

Churn according to the manufacturer’s instructions until it reaches soft-serve consistency.

Freezing:

Transfer the ice cream to a freezer-safe container.

Freeze for at least 1-2 hours for a firmer texture.

I find the pure flavor of good heavy cream to be a treat all by itself. I remember the very first time I had ice cream made with fresh cream from a local dairy, and it was a revelation.

Serving Suggestions

Serve this Old-Fashioned Sweet Cream Ice Cream in bowls or cones. Top with fresh berries, a drizzle of honey, or a sprinkle of toasted nuts.

Flavorful Variations

Infuse the cream with vanilla bean by heating it with the cream and sugar, then straining before chilling. Swirl in fruit purees or add chocolate chips during the last few minutes of churning.

Storage and Reheating

Store leftover ice cream in an airtight container in the freezer for up to one week. Let it soften slightly at room temperature before serving.

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Chef's Helpful Tips

Use the freshest heavy cream available for the best results.

Chill the ice cream base thoroughly before churning.

For a richer flavor, use heavy cream with a high butterfat content.

If using a compressor style ice cream maker, you can skip the long chilling time.

Letting the ice cream sit at room temperature for a few minutes before scooping will make it easier to serve.

This Old-Fashioned Sweet Cream Ice Cream is a testament to the beauty of simplicity. It's a creamy, dreamy dessert that celebrates the pure flavor of fresh cream. I hope you enjoy creating and savoring this classic treat as much as I do.

Frequently Asked Questions

→ Can I use low-fat milk or cream?

Using full-fat cream and milk will yield the creamiest results.

→ How long does the mixture need to chill?

Chill for at least 1-2 hours, or until completely cold.

→ Can I make this without an ice cream maker?

While an ice cream maker is recommended, you can try a no-churn method, but the texture may differ.

→ How do I adjust the sweetness?

Use 1/2 cup sugar for less sweet, or 3/4 cup for a sweeter ice cream.

→ What's the difference between the classic and Cold Stone versions?

The Cold Stone version uses corn syrup and cornstarch for a softer, creamier texture.