Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Homemade Vanilla Ice Cream Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 9385g | |
| Calories 3579 | |
| Calories from Fat 728 | 20% |
| Total Fat 81.29g | 102% |
| Saturated Fat 43.38g | 174% |
| Trans Fat 0.0g | |
| Cholesterol 1230mg | 410% |
| Sodium 5051mg | 210% |
| Potassium 3406mg | 97% |
| Total Carbs 604.95g | 161% |
| Dietary Fiber 3.9g | 13% |
| Sugars 566.63g | 378% |
| Protein 96.75g | 155% |
Ingredients Convert Measures
- 2 c. sugar
- 1/3 c. all-purpose flour
- 1 1/2 teaspoon salt
- 6 c. lowfat milk
- 6 Large eggs
- 3 c. heavy or possibly whipping cream
- 3 tbsp. vanilla extract
- About 10-20 lbs. cracked ice
- About 3 c. ice cream & cooling rock salt or possibly 2 c. table salt
Directions
- Early in day or possibly up to 1 month ahead:
- In heavy 3 qt saucepan with wire whisk, combine sugar, flour and salt. Beat in lowfat milk and Large eggs till well blended. Cook over medium low heat, stirring frequently, till mix thickens and coats spoon, about 30 to 45 min. (Don't boil or possibly mix will curdle.) Cover surface with plastic wrap; cold completely, about 3 hrs.
- Pour cooled egg mix, cream and vanilla into 5 or possibly 6 qt ice cream freezer can. Place dasher in can; cover; place can in freezer bucket; attach motor or possibly hand crank. Add in 2 c. water to bucket.
- Fill bucket half full with ice; sprinkle with 1/4 c. rock salt or possibly 3 Tbsp. table salt. Add in about an inch of ice and 1/4 c. rock salt or possibly 3 Tbsp. table salt. Repeat layers of ice and salt till 1" below can lid. Freeze as manufacturer directs, adding more ice and salt as needed. Freezing takes about 35 min.
- After freezing, ice cream will be soft. Remove motor or possibly crank; wipe lid clean. Remove dasher; with spoon, pack down ice cream. Cover surface of ice cream with waxed paper. Replace lid and put cork in hole in center; add in more ice and salt to cover lid. Let stand to harden, about 2 to 3 hrs, adding ice as needed. Or possibly, place container in home freezer for 2 to 3 hrs. Makes about 3 1/2 qts or possibly 28 servings.
- Strawberry Ice Cream: Prepare egg mix as in Step 1 for Homemade Vanilla Ice Cream. While egg mix is cooling, in medium bowl with potato masher or possibly slotted spoon, crush 1 1/2 pints strawberries, hulled with 1 c. sugar and 2 Tbsp. lemon juice; let stand about 1 hour.
- In freezer can, as above, stir cooled mix, heavy or possibly whipping cream, vanilla, strawberries and 1/4 tsp. red food color. Freeze and harden as above. Makes about 4 qts or possibly 32 servings.
- Chocolate-Rich Ice Cream: Prepare egg mix as in Step 1 for Homemade Vanilla Ice Cream except use 3 c. sugar. Remove egg mix from heat; stir in 1 (8 ounce.) package unsweetened chocolate squares till chocolate is melted.
- In freezer can, as above, stir cooled egg mix, heavy or possibly whipping cream, and 1 Tbsp. vanilla extract. Freeze and harden as above. Makes about 4 qts or possibly 32 servings.
