Growing up on a farm, we always had plenty of milk, eggs and cream - so we often made this vanilla ice cream. Of course, we had to take turns sitting on the ice cream freezer and cranking it by hand.
Prep Time10 minutesmins
Freezing30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Ice Cream
Servings: 20
Author: Mary Beth
Ingredients
6eggs
3cupssugar
1teaspoonsalt
2tablespoonsvanilla
1quartcream
1 1/2-2quartswhole milk
Instructions
Beat eggs until light and fluffy, about 2 minutes.
Gradually add the sugar, occasionally using a spatula to wipe down edges of bowl. Beat until well mixed. Add salt and vanilla. Mix well.
Gently stir in cream and 1 quart milk. Mix.
Pour into 6-quart ice cream freezer, add additional milk to bring mixture to fill line and freeze according to directions. We used a White Mountain electric ice cream freezer. We sit it in a bus tub in the garage when the weather is cold.
Store leftover ice cream in tightly covered container in freezer.
Toasted Coconut Ice Cream is a fun flavor to try! Toast 2 2/3 cups of shredded coconut in 350 degree oven for about 8 minutes, stirring occassionally. Substitute 15 ounce can of Cream of Coconut, 1/2 pint heavy cream, and 2 tablespoons coconut extract for the 1 quart of cream.
Notes
*****WARNING: CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.***** I have used this recipe for years - however, if you are worried about the raw eggs, research says you can use Egg Beaters instead (but I have never tried them in this recipe.)