I scream, you scream, everyone screams for ice cream!
Cool, refreshing, sweet and tasty what more could anyone ask from such a delectable treat?
There is a very large choice of ice cream flavors to purchase or prepare. There is also frozen yogurt, gelato and sherbets, popsicles and other tasty frozen dessert items.
Though there are many delicious brands of ice cream out on the market, nothing beats making your own homemade ice cream. Vanilla is always a favorite, then anytime of topping can be poured on it.
Stores sell different brands of ice cream freezers from quart size up to 2 gallon sizes. The most popular size is a 1 gallon size ice cream freezer. Years ago the choice was only the hank-crank ice cream freezer, then the electric ones came into existence.
The hank-crank kind still makes the more thick ice cream, but the electric freezer does a good job.
Below is a basic recipe for vanilla ice cream.
Homemade Vanilla Ice Cream
- 6 eggs
- 4-1/2 c. white sugar
- 1 tsp. salt
- 4 tsp. vanilla
- 4 cans (48 oz. total) evaporated milk
- 2 c. cream or half & half
- 10 c. milk (2% or whole milk)
Using ice cream freezer canister and wire whisk, beat together eggs until smooth and creamy. Add sugar, salt, vanilla and stir. Add evaporated milk, cream and beat until well blended. Pour in milk until level of mixture reaches the line marked on your canister. Beat with long wooden spoon until well-blended.
Follow directions for your ice cream freezer using rock salt and ice. When freezer is done or cranking it get difficult, fill more ice and rock salt on top, cover with a folded bath towel. Let set for 15 to 20 minutes to ripen.
Remove towel, pull canisters some of the way out of the ice-rock salt mixture. Wipe off lid of canister so no ice or salt will fall into the ice cream.
Serve ice cream plain or with topping choices of hot fudge sauce, strawberry or other fruit toppings. Enjoy!
Check out another vanilla ice cream & fudge sauce recipe.
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