My sweet mother-in-law bought me a lovely ice-cream maker for my birthday maybe seven or eight years ago but I am ashamed to admit that it was not used for years. I wanted to use it but I was letting our food "issues" get in the way. B was allergic to dairy until after her sixth birthday. Plus she was allergic to eggs and when she outgrew her egg allergy we found out that little L was highly allergic to eggs.
Most chefs will tell you that you need cream and eggs to make a proper ice cream so my poor ice cream maker just sat and sat for years. Then I just went for it! Maybe it is because I am an "allergy mom" or even just a mom that I decided that I could care less about "proper ice cream" and more about home-made ice cream. It might not be fancy ice cream, in fact it is just plain vanilla, but it is good!
Plain Jane Vanilla Ice Cream
1 cup whipping cream
2 cups half & half
3/4 cup sugar
1/8 teaspoon salt
1 tablespoon vanilla extra
Combine the whipping cream, half & half, sugar and salt in a sauce pan. Heat the sauce pan over medium heat. Stir until all of the sugar has dissolved.
Take the sauce pan off the heat and stir in vanilla.
Place mixture into a seal-able container and place in the refrigerator. It is best if mixture can sit over night to chill.
Pour mixture into your ice cream maker and follow its instructions. (I left my machine running for about 35 minutes but each machine is different.) Then freeze your ice cream until hard, at least two hours.