Recipe by Elaine Kirk
I have LOVED Home Made Ice Cream every since I was a small child. We had it very frequently in the hot summers of in the state of Iowa, USA. We received a hand crank gallon ice cream freezer for a wedding gift 43 years ago. I tried several recipes that were OK but not exactly to my liking. I experimented & finally came up with a recipe I really liked. In 1989 I entered my Home Made Ice Cream in the Clark County Dairy Wives Recipe Contest at the Clark County Fair near Vancouver, Washington USA. I served the two judges my ice cream and talked dairy products a few minutes. I was shocked to win First place for my recipe. We always have this ice cream in our home freezer. My favorite is just plain Vanilla. You can add fruits or fruit syrups to add flavors to your liking. Nuts can also be added.
Top Review by Tasteaddicted
This is an excellent recipe! I only have one complaint; I cannot stop eating it. When I made it I had a couple of slight problems - not due to the recipe but due to my lack of planning and the smallness of my ice cream machine - in that I found I'd virtually run out of vanilla. So, I just added the little I had and a few minutes before the end of the churning, I added a good slurp of Grand Marnier. The result was delicious. Another slight problem was that as I was making it in a Cusinaire ice cream machine, there was no level mark to fill up to with milk. so I just added a little milk and it seemed sufficient. However it would be good to know approximately what quantity of milk ( or what proportion of milk to cream) it should be. (And perhaps including the milk in the list of ingredients would be good.) Also I had to make half quantities as my machine would not have taken the complete amount. Of the half dozen recipes I've tried so far with my new machine, this gave by far and away the best result. Thank you Elaine!
Directions See How It's Made
- Beat 6 eggs until thick using an electric mixer Gradually beat in 2 cups sugar.
- Beat on HIGH for AT LEAST 5 MINUTES-- don't cheat on the time.
- Stir in 1 quart of whipping cream and 2 tablespoons vanilla (use 1 pint cream for a less rich ice cream).
- Pour mixture into the pail.
- Add milk up to the fill line on the pail, about 1 1/2 inches from the top of the pail.
- Add paddle to the pail and put the lid on.
- Attach the handle piece and lock into place.
- Pack with ice and salt at the ratio of 8 parts ice to 1 part salt.
- You need quite a bit of ice to freeze well.
- Crank or freeze in an electric freezer until frozen.
- Remove from freezer and store in covered plastic containers.
- for 1 1/2 gallons use: 9 eggs, 3 cups sugar, 3 Tablespoons vanilla and 1 quart and 1 pint of whipping cream.