Homemade Ice Cream Makes 1 Gallon Food

VANILLA ICE CREAM V

Steps:

• Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.

OLD-FASHIONED HOMEMADE ICE CREAM

Steps:

• Beat egg yolks with half of sugar and all of flour. Mix until creamy. Add evaporated milk then add rest of sugar and vanilla.
• Beat egg whites until fairly stiff. Fold into above mixture. Put in ice cream freezer and add whole milk, leaving about 1 1/2 inches at top of freezer.
• Freeze in ice cream freezer. Makes 1 gallon.

HOMEMADE VANILLA ICE CREAM

Steps:

• Combine all ingredients, stirring to dissolve sugar completely. 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.) Serve immediately or store in covered containers in freezer.

COUNTRY VANILLA ICE CREAM

Steps:

• Beat eggs with mixer at medium speed until frothy.
• Gradually add sugar, beating until mixture becomes thick (about 5 minutes).
• Add remaining ingredients; mix well.
• Pour into freezer can of a 1-gallon hand turned or electric freezer; freeze accourding to manufacturer's instructions.
• Let ripen at least 1 hour.

INSTANT HOMEMADE ICE CREAM

Steps:

• In a quart-sized (regular) ziploc plastic bag, mix together the milk, sugar, and vanilla.
• Seal the bag tightly, without leaving a lot of air inside.
• (If you are a little paranoid about it leaking out, feel free to tape it up!).
• In a gallon-sized ziploc plastic bag, mix the ice and salt.
• Place the sealed quart-sized bag in the gallon-sized one.
• Securely seal the gallon-sized bag without leaving very much air in the inside.
• Shake, mush, and squish the bag for 6-10 minutes, or until the ice cream has set to a soft serve consistency.
• Remove the inside bag (maybe even rinse off the salt) and you can either eat the ice cream right out of the bag with a spoon, or pour it into a small dish.
• If you want the ice cream to be more firm, feel free to throw the bag into the freezer for a little while!
• Enjoy!

HOMEMADE ICE CREAM

Steps:

• Beat 6 eggs until thick using an electric mixer Gradually beat in 2 cups sugar.
• Beat on HIGH for AT LEAST 5 MINUTES-- don't cheat on the time.
• Stir in 1 quart of whipping cream and 2 tablespoons vanilla (use 1 pint cream for a less rich ice cream).
• Pour mixture into the pail.
• Add milk up to the fill line on the pail, about 1 1/2 inches from the top of the pail.
• Add paddle to the pail and put the lid on.
• Attach the handle piece and lock into place.
• Pack with ice and salt at the ratio of 8 parts ice to 1 part salt.
• You need quite a bit of ice to freeze well.
• Crank or freeze in an electric freezer until frozen.
• Remove from freezer and store in covered plastic containers.
• for 1 1/2 gallons use: 9 eggs, 3 cups sugar, 3 Tablespoons vanilla and 1 quart and 1 pint of whipping cream.

ONE GALLON ICE CREAM MIX

Steps:

• Dissolve the Junket Rennet tablets in 1 tbsp warm water.
• Put beaten eggs, Eagle Brand Milk, evaporated milk, sugar, dissolved tablets, vanilla and salt in one gallon ice cream freezer container.
• Add fruit, if desired.
• You may need more sugar depending on the tartness of the fruit.
• Fill container with whole milk.
• Operate freezer per manufacturer instructions.
• Place finished ice cream in freezer for a few hours to harden before serving.