This homemade ice cream recipe is for a five quart homemade ice cream
maker; the old fashioned kind. And the recipe is old...like me.
You will have a little more than you need but I'm not going to try
to pare it down to the exact recipe for the container volume. Allow
yourself a few hours for preparation of the mixture.
1 doz. eggs
4 cups sugar
2 qts. whole milk
4 cups (1 quart) Half-and-Half
2 sm. cans evaporated milk (Pet milk)
3 Tbs. Vanilla Extract (fresh)
2 tsp. salt
1 box Rock Salt or Ice Cream Salt.
48 quart ice chest of crushed ice.
Another ice chest with a drain to complete the freezing process.
Bucket to sit on while you work
Scald milk in a pot (bring to 185°F) stirring and scraping the
bottom frequently (milk burns easily, use a spatula or flat edged
wooden spoon). Turn fire off.
In a bowl, beat eggs with a whisk and add 1 cup of warm milk from
the pot; continue to whisk. Add another warm cup of milk and continue to
whisk... this will temper the eggs. Add sugar and salt to the
pot of milk and stir until dissolved. Add egg/milk mixture and turn
fire back on medium. Cook, stirring as you did before. Watch the
spoon as you stir... when the mixture just starts to coat the spoon
(thickens) a little turn the fire off. Let it cool for about an
hour. I fill the sink with ice and water and put the pot in it to
quicken the cooling process. Add Half and Half, Pet milk and vanilla
stir in well and put to cool.
You can prepare this several hours early and stick it in the
fridge until you're ready to actually freeze it in the ice cream
Fill the ice cream maker container up to the top of the paddles
with the mixture. Set the container in the machine, put the motor on
and fill it up with ice. Sprinkle some rock salt (enough to almost
totally cover the ice) on and turn the machine on. The ice will
begin to melt. Add ice every 5 minutes or so (keep the container
covered) and sprinkle rock salt on it every time you add ice. You're
going to do this several times.
*** While this is happening get a small ice chest that drains to
complete the freezing process. Read below...
Once the ice cream gets to a certain frozen state the ice cream
maker will stop. Unplug it, pull the container out. Take the lid off
and take the paddle out. Use a spoon to get the big pieces of ice
cream off. Give the paddle to the kids to lick.
Take a spoon and scrape the sides of the container (the side of
the container freezes first) and mix it all together.
In the ice chest *** mentioned above put the container and add
ice to come up to the lid no more! Sprinkle a bunch of rock salt.
Let the freezing process continue for about 30-45 minutes. Stir the
mixture once or twice scraping the sides and keep the ice chest
closed. Now, you can do this in your home freezer but don't let it
go too long. Homemade ice cream will freeze as hard as a rock!
Salt water will kill grass... be careful where you do this!
What about flavorings? I'm not that far with this yet...I've done
it before but have to experiment again...