Homemade vanilla ice cream is a warm-weather dessert that usually shows up for cookouts and Sunday School class parties. We made three freezers of homemade ice cream for a rehearsal dinner in a barn a few years ago and it was a big hit. We usually only make it 3-4 times a year, so it’s a special treat.
This recipe was given to me years ago by my husband’s aunt. I know that some people are squeamish about eating raw eggs and I understand that. They’ll probably want to search for another recipe.
Best Homemade Vanilla Ice Cream
1 pint whipping cream
2 tsp. vanilla
3 1/4 to 3 1/2 cups sugar
2 bags ice
Combine whipping cream, eggs, vanilla and sugar with an electric mixer. Mix until eggs are blended in. Pour mixture into a 6-quart ice cream freezer canister. Pour milk into mixture until it reaches the fill line on the canister.
Insert dasher, place lid on the canister. Put the canister in the ice cream freezer bucket (set in a dishpan in the sink or on the ground). Layer ice and rock salt generously. Pour a cup of hot water over the top.
Plug in and start the freezer motor. Check frequently and add more ice and rock salt. When freezer stops, unplug and remove the dasher (otherwise it will get frozen and stuck!). Replace the lid and put a folded towel on top. Let set for 15-20 minutes to finish the freezing process. If you’re in a hurry, go ahead and serve.
This ice cream is not too sweet and we like it that way, but you can add up to 4 1/2 cups of sugar. We usually eat it plain, but occasionally we make a peanut butter and chocolate sauce by cooking No-Bake Cookies without the oats. Yummy!