Sweet Cream Ice Cream

4.57 from 23 votes

Sweet cream ice cream is cream, milk, and sugar churned into a rich, simple scoop that lets good cream shine. Make the classic version, or a Cold Stone copycat that stays soft enough to scoop straight from the freezer.

Prep Time10

Cook Time10

Chilling and Freezing Time6 30

Total Time6 50

Course: Dessert

Cuisine: American

Keyword: cold stone sweet cream ice cream, homemade ice cream, philadelphia style ice cream, sweet cream ice cream, sweet cream ice cream recipe

Servings: servings, makes about 1 to 1 1/4 quarts

Author: Ashley Adamant

Equipment

Whisk
Quart Mason Jar
Ice Cream Maker This is the one I use

Ingredients

Classic Sweet Cream Ice Cream

2 cups heavy cream
1 cup whole milk
1/2 to 3/4 cup granulated sugar see notes
1 pinch salt

Copycat Cold Stone Sweet Cream Ice Cream

2 cups heavy cream
1 cup whole milk
1/2 cup granulated sugar
1/4 cup light corn syrup
2 Tbsp cornstarch

Instructions

For the classic version, combine the cream, milk, sugar, and salt in a heavy saucepan. Warm over medium-low heat, stirring often, until the sugar dissolves and the base just starts to simmer. Simmer gently for about 30 seconds, then take it off the heat.
For the copycat version, whisk the sugar and cornstarch together in a heavy saucepan. Whisk in the milk, then the cream and corn syrup. Bring to a boil over medium heat, stirring constantly, and boil gently for 1 to 2 minutes, until it thickens slightly and coats a spoon.
Pour the base into a jar or container, cover it, and refrigerate until fully cold (below 40°F), at least 4 hours or overnight.
Pour the cold base into an ice cream maker and churn according to the manufacturer's directions, until it looks like thick soft serve.
Scrape the ice cream into a chilled container, press parchment onto the surface, cover, and freeze for 2 to 4 hours, until firm.

Notes

Yield: One batch makes about 3 1/4 to 3 1/2 cups of base and churns to about 1 to 1 1/4 quarts of ice cream, depending on how much air your machine works in.

Sugar: I use 1/2 cup in the classic version because I like my ice cream a little less sweet. Use 3/4 cup for a sweeter, softer ice cream parlor scoop.

Cream and corn syrup: Use heavy cream or heavy whipping cream, with at least 36 percent butterfat. Use light corn syrup in the copycat version, not dark.

Vanilla: For vanilla sweet cream, stir about 2 teaspoons of vanilla extract into the base once it's off the heat, or up to 1 tablespoon for a stronger flavor.

Storage: The base keeps up to 3 days in the fridge before churning. Homemade ice cream is at its best within about 2 weeks. Let the classic version sit 5 to 10 minutes before scooping.

Nutrition