Of all the desserts in the world, ice cream is actually my least favorite. Unless, of course, it’s Momma’s homemade vanilla ice cream!
As a child, I never considered myself a spoiled. But then I grew up and discovered that nobody makes homemade ice-cream half as tasty as my Momma does. Her recipe is the perfect blend of creaminess and sweetness.
Homemade Vanilla Ice Cream
Step 1: Cook Base
In a heavy-bottomed 3-quart pot, beat 4 large eggs and 2/3 cup sugar until smooth. Then whisk in:
- 1 pint heavy cream
- 1 can sweetened condensed milk
- Pinch of salt
Cook mixture over medium heat, whisking constantly so that the milk doesn’t burn. Bring the base to a simmer but do not boil! (You know you are close to the right temperature when the base starts to steam. And whisk whisk whisk!) Remove from the heat and strain the mixture. Even after all that whisking, you will be surprised at how many curds and clumps are in there!
Stir in 1 tablespoon vanilla.
Step 2: Chill Base
Pour the ice cream base into a 9×13 pan. From here you can chill for 1 hour in the freezer or if you have more time, cover pan with plastic wrap and refrigerate overnight.
Step 3: Freeze Ice Cream
Pour ice cream base into the ice cream freezer canister and pour in at least 1/2 gallon of whole milk or at least until the level of liquid reaches the “Fill Line.” Then freeze according to freezer manufacturer’s instructions.
If you have a basic electric freezer like I do, here are some tips to achieving the best ice cream texture in the quickest time. (About 15-20 minutest to fully freeze.)
- Tip 1: Always chill your ice cream base overnight before freezing. Otherwise, it will take F O R E V E R to freeze.
- Tip 2: Place the metal canister and the dasher in the freezer before using. This will shave a few minutes off the freezing time.
- Tip 3: Follow the amounts of ice and salt as directed on your box of ice-cream salt. Mine suggested 8 parts ice to 1 part salt.
- Tip 4: Evenly distribute suggested parts of crushed ice all around the canister. Then evenly sprinkle suggested parts of rock salt over the ice. Repeat the layers until you reach the top of the canister.
- Tip 5: Continue adding salt and ice as the ice melts. Keep the tub filled to the brim with ice until the ice cream is done.
- Tip 5: Spoon ice cream into a sturdy, tight-sealing container, being careful not to deflate the ice cream. For best results, store container in freezer several hours before serving or until firm enough to scoop.
Homemade vanilla ice cream is just the start of flavor possibilities. Toss in fresh, chopped peaches or berries or even chopped cookies. Enjoy and stay cool!
Do you have a favorite family ice cream recipe?
- 4 large eggs
- 2/3 cup sugar
- 1 pint whipping cream
- Pinch of salt
- 2 Tablespoons vanilla or Mexican vanilla
- 1 14oz. can sweetened condensed milk
- 1 gallon whole milk
- In a heavy-bottomed 3-quart pot, beat eggs and sugar until smooth. Whisk in cream, sweetened condensed milk and salt.
- Bring to a simmer over medium heat, whisking constantly so that the milk does not burn, about 15 minutes. Remove from the heat and strain the mixture. Stir in vanilla.
- Pour ice cream base into a 9×13 pan and chill in freezer for 1 hour. Or, cover the surface of the mixture with plastic wrap to keep it from forming a skin and chill overnight in refrigerator.
- When ready to freeze, pour ice cream base into freezer canister and pour in enough milk so that the level of the liquid reaches the “Fill Line.” Freeze according to manufacturer’s instructions.
- Scoop ice cream into a freezer-safe bowl and chill several hours before serving or at least until firm.