BettyR
Senior Cook
I have no idea where this recipe came from. My mom used it when I was a kid but her recipe made enough to fill her 1-1/2 gallon hand-crank ice cream freezer. I cut the recipe down do fit my tabletop model.
This is really good ice cream; it is smooth, rich and creamy. Any leftovers stored for a long period of time in the freezer will get rock hard. But if you take it out of the freezer and put it in the frig for about 20 to 30 minutes before you serve it; it will soften and become smooth and spoon-able again.
Premium Vanilla Ice Cream
Step #1:
2-1/2 tablespoons vanilla extract
2 whole eggs
2 egg yolks
Place eggs, yolks and vanilla in a blender. Turn blender on and blend for about 20 seconds or until mixture becomes light in color; turn blender off.
Step #2:
2 tablespoons butter
1 cup sugar
a pinch of salt
2 cups heavy cream
Put all ingredients into a saucepan and whisk constantly until mixture comes to a full rolling boil (a boil that can't be stirred down); remove from heat.
With the blender running, slowly pour the boiling cream mixture into the eggs until all the cream has been added. Blend for another 30 seconds or so and turn blender off.
Step #3:
1- 12 ounce can of evaporated milk
Pour cream/egg mixture into a covered container and add evaporated milk; stir well. Place mixture in the refrigerator and let it chill and ripen overnight. The next day place mixture into your ice cream freezer and make your ice cream.
This is really good ice cream; it is smooth, rich and creamy. Any leftovers stored for a long period of time in the freezer will get rock hard. But if you take it out of the freezer and put it in the frig for about 20 to 30 minutes before you serve it; it will soften and become smooth and spoon-able again.
Premium Vanilla Ice Cream
Step #1:
2-1/2 tablespoons vanilla extract
2 whole eggs
2 egg yolks
Place eggs, yolks and vanilla in a blender. Turn blender on and blend for about 20 seconds or until mixture becomes light in color; turn blender off.
Step #2:
2 tablespoons butter
1 cup sugar
a pinch of salt
2 cups heavy cream
Put all ingredients into a saucepan and whisk constantly until mixture comes to a full rolling boil (a boil that can't be stirred down); remove from heat.
With the blender running, slowly pour the boiling cream mixture into the eggs until all the cream has been added. Blend for another 30 seconds or so and turn blender off.
Step #3:
1- 12 ounce can of evaporated milk
Pour cream/egg mixture into a covered container and add evaporated milk; stir well. Place mixture in the refrigerator and let it chill and ripen overnight. The next day place mixture into your ice cream freezer and make your ice cream.
