Description
This Sweet Cream Ice Cream recipe offers two variations: a classic, traditional sweet cream with simple ingredients for a firm set, and a Cold Stone copycat version that incorporates stabilizers for a softer, creamier texture. Both versions start with a gently heated cream and milk mixture, chilled, and then churned in an ice cream maker for a delicious homemade treat.
Ingredients
Scale
Classic Sweet Cream Ice Cream
- 2 cups cream
- 1 cup milk
- 1/2 to 3/4 cup granulated sugar (adjust to taste)
- Pinch of salt
Copycat Cold Stone Sweet Cream Ice Cream
- 2 cups cream
- 1 cup milk
- 1/2 cup granulated sugar
- 1/4 cup corn syrup
- 2 Tbsp corn starch
Instructions
- Combine Ingredients: Add all the ingredients from your chosen recipe variant (classic or Cold Stone copycat) into a saucepan, stirring to mix thoroughly.
- Heat Mixture: Place the saucepan over low to medium-low heat and gently bring the mixture up to a low simmer. Maintain a gentle simmer for about 30 seconds, stirring continuously until all ingredients are fully dissolved.
- Cool the Base: Remove the saucepan from heat and cover the mixture. Refrigerate it until completely chilled; this will take roughly 1 to 2 hours to ensure proper texture during churning.
- Churn the Ice Cream: Transfer the chilled sweet cream mixture to an ice cream maker. Freeze according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze Firm: For a firmer set, transfer the churned ice cream to an airtight container and freeze it until completely firm. Alternatively, serve directly from the ice cream maker for a softer texture.
Notes
- Traditional Sweet Cream Ice Cream is made with simple ingredients and freezes to a very firm texture. Using high quality cream with a high butterfat content enhances its richness.
- Adjust sugar quantity in the classic recipe to modify sweetness and texture: less sugar results in firmer ice cream with less sweetness, while more sugar softens the set and sweetens the flavor.
- The Cold Stone copycat version includes corn syrup and cornstarch, which act as stabilizers and thickeners, resulting in a creamier mouthfeel and softer texture similar to commercial ice creams.
- Allowing the mixture to fully chill before churning is critical for achieving the best texture.
- If you do not have an ice cream maker, the ice cream will not achieve the proper churned texture and instead will be icy and dense.
Nutrition
- Serving Size: 1/2 cup (about 125g)
- Calories: 250
- Sugar: 18g
- Sodium: 40mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 75mg
