Easiest “Iced Cream Ever

2 cups whipping cream

2 cups whole milk

1 cup sugar

2 teaspoons vanilla extract

Mix all of the ingredients in a medium bowl with a hand mixer or immersion blender for 2 minutes until sugar is dissolved and mixture is foamy. Place in an ice cream maker (see notes), and freeze according to manufacturer’s directions. Serve immediately (it has the consistency of soft-serve ice cream) or place in the freezer to harden to desired consistency.Makes 1 quart; eight, frac12;-cup servings.Cook#146;s notes: For testing purposes, I used a Cuisinart Double Ice Cream Maker. If your ice cream maker will not handle a quart of ice cream, then make two batches. The cream mixture will keep, covered in the refrigerator, for two days if milk and whipping cream are fresh.@Recipe nutrition:Nutrition values per serving: 238 calories (18 percent from fat), 13 g fat (8 g saturated), 29 g carbohydrates, 0 fiber, 3 g protein, 47 mg cholesterol, 35 mg sodium.