Nothing is better than homemade ice cream. The vanilla tastes like vanilla and any addition of fruits or nuts only enhance the taste sensation.
My dad made ice cream in a hand-cranked ice cream maker with the wood sides.
It took many hours to do and us kids would draw straws to see who got to lick the dasher/paddle—the funny looking square-ish beater. The ice cream maker took lots of ice and salt and it took hours to complete.
Today we use electric ice cream makers or make it by hand. Below are recipes for handmade ice cream without the ice cream maker machine.
When you go camping, fishing, or go off to have a picnic, put your ice cream in the best ice chest available. How to choose the best ice chest is here for you to see. You will want to keep the ice cream in the ice cream freezer or plastic container you stored in your freezer. Wrap it in aluminum foil or a large towel to hold the cold in.
Homemade Vanilla Ice Cream
- 4 eggs
- 2-1/2 cups sugar
- 7-cups whole milk
- 3-cups whipping cream
- 2-1/2 teaspoons pure vanilla extract
- 1/2-teaspoon table salt
- Beat eggs until light and fluffy.
- Add the sugar gradually beating until the mixture is thick.
- Add the remaining ingredients and mix well.
- Freeze in a 5-quart ice cream freezer or plastic container. Let it stay in the freezer a few hours. Yields 1 gallon of deliciousness!
The recipe below makes a little over a quart and is a more challenging because you do not want curdled eggs. To avoid that, put a small amount of the mixture into the eggs stirring and repeat. Then add the eggs back into the pot.
- 3/4 cup sugar
- 2-tablespoons flour
- 1/4-teaspoon salt
- 2-cups whole milk
- 2-beaten eggs
- 2-cups whipping cream
- 1-1/2 tablespoons pure vanilla extract
- Combine sugar, flour, and salt.
- Gradually stir in the milk.
- Cook and stir constantly over low heat until it is thick.
- Add a small amount of the mixture to the eggs in a bowl.
- Pour that back into the pot slowly cooking constantly for 1 minute.
- Add pure vanilla, stir in the whipping cream, and put in an ice freezer or plastic container.
- Yield: 1-1/4 quarts.
When adding vanilla, let the mixture cool. Heat burns off the alcohol and the delicate flavor. Add to your ice cream fresh berries, strawberries, cherries, peaches, canned crushed pineapple, coconut, chocolate chips, English walnuts, black walnuts, almonds, or anything that your taste buds love.