Making homemade ice cream at our house is a weekly event throughout the summer and Sunday will be our first freezer of the season. If interested, here is our recipe with some helpful hints.
Beverly’s Ice Cream Recipe
Homemade Vanilla Ice Cream
1 cup sugar
2 tablespoons vanilla
1/2 pint whipping cream
1/4 teaspoon salt
1 1/2 quarts of whole milk
1 can evaporated milk
Combine eggs, whipping cream, sugar salt and vanilla in bowl and mix thoroughly with mixer. Pour into can, add evaporated milk and stir well. Add whole milk to fill line on can and stir. Makes four quarts. (A four quart freezer requires 1 1/2 bags of ice)
1- You can add puréed banana’s, peaches, strawberries, etc. prior to adding the whole milk. Purée in a blender reduces the bulk and heaviness of the additives. This is helpful because as it freezes, it will settle in the bottle of the can and also freezes to the paddles.
2- The original recipe called for 2 cans condensed milk (Eagle Brand), but it made it way too rich, so we opted for one can of evaporated milk.
3- You can freeze the remaining 1/2 pint whipping cream to use next time.
1- Mix up and place can in refrigerator for an hour or so until it is cold. By doing so, it reduces the time it will take to harden in the freezer.
2- Cover the top of the freezer with a bath towel once ice and ice cream salt has been added. Be sure to leave the motor cooling vents uncovered. Check ice level and drain hole periodically. Add ice and salt as necessary and stick your finger in the drain hole to ensure it stays open. The towel enables it to retain the cold and freeze faster.
3- When the freezer stops, turn off switch or unplug, remove the towel and the top couple of inches of ice, life up the can 4-5 inches and remove the lid. Slowly lift the paddle out, using a spoon, remove the ice cream in the paddle. Once done, smooth out, replace the lid and immediately place in the freezer (refrigerator) and let sit for a couple of hours so the soft ice cream can firm up. Leaving the paddle in causes a scooping nightmare.
4- I find it much more convenient to place the ice cream freezer in the kitchen sink to make it. When done, I pour the salty ice/water down the non-garbage disposal side of the drain. Rinse and put away for the next time.