Before I tell you the recipe for homemade ice cream that my mother in law gave me, the recipe that won 1st place in a homemade ice cream competition, I am going to issue an important warning.
Just in case you have put all the ingredients together and suddenly realize you have approximately 2 tablespoons of rock salt, DO NOT think that you can empty the entire contents of your salt shaker plus all the salt you can find in your pantry into the ice and it will effectively freeze the ice cream the way rock salt does.
Because if you do, even though you will find yourself checking the ice cream every few minutes for THREE HOURS, you will end up with a large quantity of ice cream soup.
The rock salt is essential in making the ice cold enough to actually freeze the ice cream.
Live and learn.
Homemade Ice Cream (Vanilla)
4 eggs
1 cup sugar
2 cans Eagle Brand condensed sweetened milk
1Tablespoon vanilla
6 cups milk
1/2 pint whipping cream
- Beat eggs with fork.
- Add remaining ingredients and stir well.
- Place in ice cream freezer canister. (This can be made ahead of time and chilled for a shorter churn time.)
- Layer ice and rock salt in bucket around canister. Top off with 1/2 cup water.
- Turn on ice cream freezer.
- Sit back and wait for your frozen treat.
{ 14 comments }
Mmmm…ICE CREAM! *Sigh* I wish we had a IC Freezer! Guess I’ll have to wait until we go visit my folks next time!
Traci
Or better yet, get an ice cream maker that doesn’t use rock salt! It is one of the best things we’ve ever bought, because I was forever running out of rock salt!
Yes!!!! I love this recipe!!! Not to mention I WAS the one that won 1st place with it. Yummy!
Do you cook it first?
we have the ingredients, now where is the recipe?
@susan,
1) Dump it in.
2) Turn it on.
Thanks for helping me to win 1st place in this year’s Pioneer Day ice cream contest. This was the creamiest ice cream in the contest. I added Heath bits for added flavor. Awesome recipe and a keeper!!
I never made ice cream before so I am a bit confused… do you just put all the ingredients together, mix, and freeze? Also, how much rock salt do you need? The recipe does not state?
As far as the eggs go do you use the whole egg or just the yolk? In addition I wondererd to you beat/scramble them?
Please let me know.
Thanks.
I use the whole eggs and just beat lightly with a fork before I add them.
Awesome! have you found any recipes that do not call for sweetened condensed milk? or any way to make this myself? I guess I have a new quest. I usually just mix a box of pudding (eww for trying to become a whole foody) with double the milk it calls for. It was a hit at first, now it’s gross to everyone. Looking for a more whole food friendly option.
Hm. No, this is my old stand-by. See Alice’s comment below for a whole food idea. Katie at Kitchen Stewardship is great!
Heather and Connie,
You piqued my interest, so I couldn’t resist poking around the Internet and look what I found: a recipe for making your own SC milk using whole milk! (most DIY recipes call for powdered milk) http://www.kitchenstewardship.com/recipes/healthy-homemade-sweetened-condensed-milk-without-powdered-dry-milk/
I will eagerly await a report to hear how this works with goat milk. By the way, she doesn’t mention it, but I was wondering if you could use your slow cooker on high to reduce it.
Does this make 1 gallon?