Some homemade ice cream recipes require heating the milk before combining the ingredients. It has never found that the recipe is any safer, since the temperature goes way below freezing. It is just another step to take, but you can heat up the milk if you desire. Just don’t combine the hot milk with the raw eggs, instead add the eggs in last.
Easy Vanilla Ice Cream
- 8 eggs
- 3-1/2 c. white sugar
- 2 tsp. vanilla extract
- 1 pint half & half
- Whole milk
In freezer canister beat eggs until creamy. Add sugar and vanilla, beat until sugar dissolves. Pour in half & half, then milk pouring until the mixture is up at the line mark on your canister. Beat with a wooden spoon until well blended
Follow directions on ice cream freezer. Serve and enjoy.
Tip: If desired, just before closing the lid on the canister you can add 2 or 3 cups of chopped fresh peaches or strawberries. Continue to follow recipe.
This recipe is a little different since it includes instant vanilla pudding. This makes for a creamy, intense vanilla flavor.
Vanilla Ice Cream
- 4 eggs
- 1-1/2 c. white sugar
- 2 boxes instant vanilla pudding
- 1 – 9 oz. container of whipped topping (thawed)
- 1 tsp. vanilla extract
- 1/2 gallon of whole milk
Place eggs in canister freezer, beat with a wire whisk. Add sugar and pudding mixes. And beat until dissolved. Stir in vanilla and whipped topping and beat until well-blended. Pour in milk until mixture reaches line on canister. Stir to blend.
Follow directions on your ice cream freezer. Makes 1 gallon.
Some more ice cream recipes:
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