Homemade ice cream . .
 

Been about 10 years since I had homemade ice cream . . Found my mothers recipe and put it on my bucket list . . I need to get a freezer . . Any suggestions? . . Remember sitting on the hand crank freezer my papaw had while my brother cranked . . 5 min and switch . . Good times . .

U want to share the recipe? I recently bought an electric icecream maker

Sure . . When I get home . .

Recipe I've used for years
 

6 quart directions:

4 cups whole milk
2 3/4 cups sugar
1/2 teaspoon salt(I use Redmonds Real Salt)
4 cups half & half
4 cups heavy whipping cream
2 Tablespoons vanilla


I don't even worry about chilling it or stirring it.....I figure it'll get stirred enough by the ice cream maker. Dump it in, add 8 cups of ice around outside for every 1 cup of rock salt and add ice and salt once more as the ice level comes down. I use a White Mountain ice cream maker and it makes the best homemade ice cream I've ever eaten although it's pricey. If you want to add any flavorings or fruit just stop it and add the extra ingredients 5-10 minutes before it's done. When the motor slows way down or you see the cream oozing out the top of the lid, it's done! BTW, if you ever try hand cranking, you'll probably only do it once, LOL. Can't beat the motor.

We use to make it all of the time when I was a kid. Good idea.... Hope it turns out well.

Mama's recipe . . +/- cup of fruit . .
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One gallon recipe . . Pour this in freezer and fill with whole milk to the line . . Enjoy

Creme Anglaise Ice Cream

30 egg yolks
1qt milk
1qt heavy cream
12oz sugar
2 vanilla beans (scraped)
1/8th teaspoon salt
any liqueur (Grande Marnier, Frangelico, etc....)

Scald milk and cream with vanilla.
In a mixing bowl whip yolks to ribbon stage. (thick)
Temper milk/cream with eggs. (slowly add careful not to scramble eggs)
Return to pot and cook over medium heat continually stirring to keep from scrambling. Cook till thick enough to coat the back of a spoon. Add liqueur.
Strain and chill in an ice bath.
Once chilled add to ice cream maker and churn.

I know this sounds like a pain to make but trust me it is the richest and best ice cream you will ever eat. Have you ever had french vanilla or Philadelphia ice cream? Well this is a couple of steps above them.

I have a Simac Gelataio machine. I just plug it in and flip the switch. It wasn't cheap but I have had it for 20 years. I even used it for 3 years in a restaurant and it churned at least 5 gallons a week.

That is a picture of a batch of the ice cream. It does not freeze solid. I love it served over warm brownie.

buy you some good quality local farm eggs...It makes all the difference in the world in homemade ice cream when you have good eggs

Ice cream
 

I work for a major ice cream company, and another thing you should do is make sure you buy a high quality vanilla flavor. It make a world of difference.

My mom cooked our mixture first. Also get some Mexican Vanilla... Can't Be Beat...

We had hand and motor crank in a wooden barrel... We would fight to get to lick the warm ice cream mixture of the paddles before we froze it.

What a great thread. Keep them coming. Gonna be some icecream at the fish camps this summer!

The recipe I listed called for eggs I believe
 

but I haven't ever used them and don't notice the difference. No need for heating the mixture either since there aren't any eggs in the recipe. Course I have raw eggs all the time in my milk shakes and never have any issues.

Lickin those paddles clean of strawberries, bananas, etc. was great . . Lots of fresh fruit coming into season . . Looking forward to it . . Bring it . .

Heating
 

Heating the mixture will give the ice cream a different taste, you should try doing it, get the mix real hot them turn it off and let it come back down to room temp. This is considered hhst in the ice cream business, high heat short time. Scorching the mix will give it a richer flavor.