Recipe by Sarah J
YES! I get some homemade ice cream too. Cooking time is freezing time. I'm not sure if it will take you this long.
Top Review by InkyGuy
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.
- 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