Make It Like Monticello
See a food historian make Jefferson's simple recipe for vanilla ice cream
Simple Vanilla Ice Cream
Makes about fourteen ½-cup servings
1½ cups whole milk
1⅛ cups granulated sugar
3 cups heavy cream
1½ tablespoons pure vanilla extract
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
From the Cuisinart Recipe Booklet
https://www.cuisinart.com/share/pdf/manuals/ice-30bc_recipe.pdf