Prep 10 mins
Cook 1 hr
YES! I get some homemade ice cream too. Cooking time is freezing time. I'm not sure if it will take you this long.
- 1 (12 ounce) can evaporated milk
- 2 tablespoons sugar substitute (such as Equal or Splenda)
- 1 1⁄2 cups whole milk
- 1 tablespoon vanilla extract
- 3 eggs, well beaten
- Combine milk and sugar replacement.
- Beat well until sugar is dissolved.
- Add whole milk and vanilla extract; beat well.
- Add eggs; beat well.
- Pour into ice cream maker and follow manufacturer's directions.
Edible but not tasty.
We've been making homemade ice cream for a number of years in our bucket ice cream churner. As another reviewer noted, the recipe calls for egg but gives no instructions to cook the mix to form a custard and eliminate egg-borne disease. Perhaps it is an oversight. It needs to be corrected. We cooked the ingredients and made a custard before freezing it in the ice cream churner.
With this correction, and the use of real vanilla bean we made the recipe as directed and found the result bland, with little flavor. It wasn't awful; it just wasn't particularly good. It certainly didn't leave any of us wanting seconds.
The recipe does not call for any salt, so you may want to add 1/4 teaspoon. Perhaps this will improve the flavor enough to make it enjoyable.
This recipe looks promising, but as it stands, I have to say that the result was disappointing. The proof is definitely not in the tasting of this pudding.
I always wondered what making homemade ice cream would be like. I saw and tried your recipe and it turned out alright. Thankyou.
From a food safety standpoint, I would recommend using pasteurized eggs or egg substitute, as this recipe is not cooked and any salmonella in the eggs could pose a hazard. Freezing does not kill the bacteria.