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 maker.
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, and, that
the ice cream container will fit in 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!
JG