Jack's Homemade Vanilla Ice Cream
A "friend" of ours told my husband that invitations to social functions depend him bringing his famous ice cream. This is very rich. This recipe was taken from the Kansas City Star Newspaper August 19, 1958.
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READY IN: 1hr 30mins
SERVES: 24
YIELD: 1 1/2 gallons
UNITS: US
INGREDIENTS
Nutrition- 3tablespoons cornstarch
- 1quart milk
- 2 2⁄3cups sugar
- 5
- 3⁄4teaspoon salt
- 13ounces evaporated milk
- 3tablespoons vanilla
- 2pints whipping cream
- 1quart half-and-half
- crushed ice
- ice cream salt
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DIRECTIONS
- Mix corn starch with 1/2 cup milk.
- Add to 1 1/2 cups milk and cook in double boiler until thick and smooth. Stir constantly to avoid lumps.
- Add slightly beaten eggs to this mixture slowly as it cooks. (this is safer than using raw eggs of original recipe).
- Blend sugar, salt and evaporated milk with electric mixer in a large bowl.
- Add hot corn starch mixture and blend well.
- Add whipping cream, remaining milk and vanilla. Mix well.
- Pour into 1 1/2 gallon electric or hand freezer container.
- Add paddle and put on the lid.
- Set container down in freezer.
- Pack area around container with layers of ice and salt until entirely covered.
- Crank until firm.
- Remove paddle.
- Pour off excess water.
- Add more crushed ice and salt around container.
- Cover with towel.
- Store in shaded or cool area until time to serve.
- Makes 1 1/2 gallon of the best ice cream you have ever eaten.
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