- 1 quart plain cream
- 1 cup sugar
- ½ pint whipping cream
- 2 tablespoons vanilla paste
Instructions
- In a large bowl or stand mixer bowl, dissolve sugar in plan cream.
- Add heavy cream and vanilla paste to bowl
- Use a hand mixer or stand mixer on medium-high speed to whip the cream until it holds stiff peaks.
- Spread into an 8 or 9-inch loaf pan. Cover and freeze for at least 6 hours or until firm.
