You are probably thinking to yourself, ‘Ice cream in winter?’ I know, I know….. it may sound a little backwards to some of you, but when I was growing up, my mother always made homemade ice cream every winter. I don’t even remember her ever making it in the summer. I would get all excited when she broke out the ice cream maker and I would anticipate that first yummy spoonful, covered with my great-grandmother’s homemade chocolate syrup. Those were such sweet (no pun intended) childhood memories; I can still hear the sound of that ancient ice cream maker churning. Now that I’m all grown up, I continue to make ice cream every winter at my house. And that first taste always brings me home. It’s quite simple to make; here’s how we do it:
- 4 eggs
- 6 teaspoons of vanilla
- 2 1/4 cups of sugar
- 1/2 teaspoon of salt
- 5 cups of milk
- 2 pints of heavy cream
- lots of ice and rock salt for the ice cream maker (I use a 4 qt. Rival brand ice cream maker)
Yields: 4 quarts 1. In a large bowl, add the eggs.
2. Add the vanilla.
3. Add the sugar and salt.
- 4 eggs
- 6 teaspoons vanilla
- 2 1/4 cups sugar
- 1/2 teaspoon salt
- 5 cups milk
- 2 pints heavy cream
- lot of ice and rock salt
- In a large bowl, add the eggs, vanilla, sugar, and salt. Mix well.
- Add the milk and heavy cream. Mix well.
- Pour mixture into the ice cream can of your ice cream maker.
- Set up your ice cream maker according to your ice cream maker's instructions.
- In your ice cream maker, layer ice and rock salt around the ice cream can until you reach the top.
- Churn for 45-60 minutes.
- Remove ice cream can from maker.
- Pour the ice cream into freezable containers.
- Freezer overnight.