Homemade Ice Cream
- Reviews 4
Ready In: 57 mins
Serves: 35
Yields: 1 gallon
Ingredients
Directions
- 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.
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