Updated pic below…
Ok, so not a very good photo. It was melting fast! I really needed to give the ice cream time to “ripen” in the metal container nestled in the salty ice. But as it goes around my house when it comes to homemade ice cream – we just can’t wait!
Here’s the “recipe” I use. It’s my mom’s. That’s what I always strive to do, make it like Mom’s. The only thing different I do from Mom is to heat the milk and temper the egg mixture. Then I call the custard cooked just in case I’m serving finicky people who don’t prefer to eat “raw” eggs.
Old-Fashioned Homemade Ice Cream
- 6 eggs
- 2 1/2 cups sugar
- 1/2 teaspoon salt
- 3 tablespoon vanilla extract
- 2 each 13-ounce cans evaporated milk
- 1 can condensed milk
- 1 pint heavy whipping cream
- whole milk , as needed to fill line
- chipped ice
- rock salt
In a large mixing bowl, beat eggs. Add sugar gradually, stirring constantly. Add salt, vanilla, condensed milk, and cream. Heat the 2 cans of evaporated milk in the microwave until boiling. Add the milk a little at a time to the egg mixture to prevent currdling. Pour the ice cream mixture into the metal freezer can. Add enough whole sweet milk until the mixture reaches the container’s fill line. Stir.
Assemble the ice cream freezer. Add alternating layers of chipped ice and rock salt to barrel around freezer can. If electric, plug the freezer in and let it do it’s thing, adding more ice and salt, as needed. When freezer stops, unplug. Remove top and dasher. Ice cream may be soft on top (see pic above ) but will be firmer near the bottom of the can. Replace top. Cover can with more ice and salt. Cover ice with a towel, allowing ice cream to “ripen” for at least 1 hour, if you can wait! Makes about 5 quarts of ice cream.
Here’s to the happy days of summer!
And after it sets overnight…