Homemade Ice Cream

Back

Ingredients:

3 cups sugar

5 eggs, well beaten

3 Tbs. vanilla

8 cups Half and Half or Heavy Cream

Preparation:

Beat eggs with sugar until thick and light yellow color. Mix in vanilla and cream. Freeze in ice cream freezer until hard.

Serving Suggestion:

The more cream you add, the softer the ice cream will remain.

Variation:

Banana Nut Ice Cream: Add 2 mashed bananas and 1 cup chopped pecans just before freezing.

Strawberry Ice Cream: Add 2 cups puréed strawberries.

Peach Ice Cream: Add 2 cups puréed peaches.

History:

Originally, we cooked the mixture before freezing but adapted the recipe to eliminate the cooking. The cooked variety has a slight cornstarch flavor. If you are concerned about the uncooked eggs, mix 3 tablespoons cornstarch in the sugar. Heat the cream in a saucepan. Gradually add the sugar and cornstarch mixture. Gradually whisk in the eggs and whisk constantly until mixture comes to a boil and thickens. Remove from heat and add vanilla. Cool completely then freeze in ice cream freezer.