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Homemade Ice Cream

 Homemade Ice Cream
Take it from us dairy farmers, this old-fashion ice cream is marvelous! It's made from a treasured recipe passed down in the Troyer family and was a big hit at our "black-and-white" birthday party. —Carol Troyer, Pryor, Oklahoma and Teresa Stutzman, Adair, Oklahoma
28 ServingsPrep: 20 min. + chilling Process: 20 min./batch + freezing


  • 8 cups milk, divided
  • 6 eggs, separated
  • 3 cups sugar, divided
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups heavy whipping cream
  • Maraschino cherries, optional


  • In a large saucepan, bring 6 cups milk to a boil over medium heat.
  • Remove from the heat and set aside.
  • In a bowl, beat egg yolks; add remaining milk and mix well. Combine 2
  • cups sugar, cornstarch and salt; gradually add to egg mixture. Add
  • to hot milk and bring to a boil. Cook and stir for 2 minutes or
  • until slightly thickened. Pour into a clean bowl; set aside.
  • Beat egg whites until soft peaks form; gradually add remaining sugar,
  • beating well after each addition. Beat until stiff peaks form. Fold
  • into warm milk mixture. Beat in vanilla and cream until well mixed.
  • Refrigerate for at least 5 hours or overnight. Freeze in an ice
  • cream freezer according to manufacturer's directions. Garnish with
  • cherries if desired. Yield: 3-1/2 quarts.
Nutritional Facts: 1 serving (1/2 cup) equals 204 calories,

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Homemade Ice Cream (continued)

Nutritional Facts: 10 g fat (6 g saturated fat), 78 mg cholesterol, 75 mg sodium, 26 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.