Summertime and the Ice Cream Making is Easy

This is the time of year when my Cuisinart Ice Cream Maker is one of my favorite kitchen tools.  It has a built-in compressor and refrigeration lines to freeze the ice cream mix.  No ice neaded.  No rock solt needed.  Just pour the mix into the container and set the timer.

To complete the 'Easy' part, I have a recipe for an ice cream mix that is super simple with no cooking (and no eggs) required. (I once performed a comparison test. I made ice cream using my recipe and I also made a second batch using the classic custard recipe with eggs. I found no dicernable difference in teaxture, mouth feel, or creaminess.)

Here's the basic mix:

1 cup whole milk

2 cups cream

1/2 cup sugar

Mix those three together long enough to dissolve the sugar.

To this mix, I add whatever flavorings I desire:

Vanilla Ice Cream: Add 2 tablespoons Madagascar Bourbon Vanilla

Chocolate Ice Cream: 8oz of the best semi-sweet or bittersweet chocolate you can find, ground up very fine. (I heat the milk and mix the ground-up chocolate with the hot milk so that the chocolate is thoroughly dissolved into the mix)

Raspberry ice cream: Add about 12oz pureed raspberries (pour the pureed raspberries through a fine strainer to remove the seeds.)