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Gam’s Homemade Vanilla Ice Cream

My grandmother's homemade ice cream is good on its own, but it's also fantastic as a base for fun flavors and toppings. Try stirring in your favorite chopped candy bars. —Andrea Bolden, Unionville, Tennessee
  • Total Time
    Prep: 25 min. + chilling Process: 20 min. + freezing
  • Makes
    1-3/4 quarts

Ingredients

  • 3 large eggs
  • 1 cup sugar
  • 5 cups whole milk
  • 1 cup half-and-half cream
  • 1/2 cup heavy whipping cream
  • 2 teaspoons vanilla extract

Directions

  • In a large heavy saucepan, whisk eggs and sugar until blended; stir in milk. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
  • Quickly transfer to a large bowl; place bowl in a pan of ice water. Let sit for 2 minutes, occasionally stirring gently. Stir in half-and-half, heavy cream and vanilla. Press plastic wrap onto surface of the custard. Refrigerate several hours or overnight.
  • Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
  • Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, at least 4 hours.
To make chocolate ice cream, stir in a can of Hershey's chocolate syrup. For strawberry or peach, stir in 2 cups sliced fruit sweetened with 1/2 cup sugar. For peppermint ice cream, crush mints to equal 1 cup and stir into ice cream mixture, or substitute peppermint extract for 1 teaspoon of the vanilla.
Nutrition Facts
1/2 cup: 178 calories, 9g fat (5g saturated fat), 67mg cholesterol, 64mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 5g protein.

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