Homemade Vanilla Ice Cream
This recipe is our all-time favorite. It is old-fashioned homemade ice cream at it's best. Although the recipe is for vanilla ice cream, you are limited only by your taste and imagination.
- 4 eggs (raw) pasteurized if desired
- 2 1/4 cups granulated sugar
- 4 1/2 teaspoons vanilla
- 1/2 teaspoon salt
- 4 cups heavy cream
- 5 cups milk
In a large bowl, beat eggs until frothy.
While continuing to beat the eggs, gradually add the sugar. Continue to beat until mixture is very stiff and light in color.
Add vanilla, salt, milk and cream, mixing thoroughly.
Pour into ice cream freezer following manufacturer’s instructions.
If you are using a small ice cream freezer, use the recommended amount of ice cream base and store the remainder in the fridge. The recipe can always be halved.
Try adding 1/4 cup finely shaved dark chocolate (use a serrated knife to shave the chocolate) - or 1/4 cup crushed candy canes during the last 10 minutes of churning.
Note: This recipe calls for using raw eggs. If you are concerned about using raw eggs and are unable to find pasteurized eggs at your local market, I have included a link on how to pasteurize eggs at home. If you are pregnant, undergoing chemotherapy, have a compromised immune system, are elderly, have very young children, or are cooking for anyone that may fall into any of these categories, use wisdom and good judgement.