Serious Eats: Recipes

Essentials: Vanilla Ice Cream

If I had to make a lifetime commitment to one dessert, forsaking all others, I would probably choose vanilla ice cream. Maybe we’d spice things up sometimes with caramel sauce or a gingersnap on the side, but my heart would never stray from my pure, cool, fragrant sweetie.

The only trouble with making vanilla ice cream yourself is that the raw ingredients looks so gorgeously wholesome that you are liable to end up convinced the product is good for you. This line of thought will seem more and more reasonable as you near the end of your first bowl and start thinking of a second. But what’s your waistline when true love is at stake?

About the author: Robin Bellinger recently escaped a career in book publishing, which was cutting into her cooking time. Now she's a freelance editor and can bake bread on Tuesday afternoon if she feels like it. She lives in Midtown Manhattan with her husband and blogs about cooking and crafting at home*economics.

Vanilla Ice Cream

- makes 1 scant (oh, too-scant!) quart -

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