Homemade Ice Cream Recipe

There’s nothing better than homemade ice cream, and we’ve got a great recipe for you! This vanilla ice cream recipe is amazing on its own, but it can also be altered for a variety of flavors.

INGREDIENTS:

6 large eggs
3/4 cup sugar
2 to 3 tablespoons honey
1/4 teaspoon salt
2 cups milk
2 cups heavy cream
1 tablespoon vanilla

SUPPLIES:

Rock salt
Ice
Ice cream maker

INSTRUCTIONS

Custard Base: Steps 1 - 6 ensure that your eggs will be sufficiently cooked but won’t turn into scrambled eggs!

1. Whisk eggs, sugar, honey and salt together in medium heavy saucepan until blended.

2. Stir in milk.

3. Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes.

4. Do not allow to boil. Remove from heat immediately.

COOL QUICKLY!

5. Set pan in larger pan of ice water; stir occasionally and gently for a few minutes to accelerate cooling.

6. Press piece of plastic wrap onto surface of custard to prevent a “skin” from forming. Refrigerate until thoroughly chilled, for at least 1 hour.

MAKE THE ICE CREAM

7. Pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can.

8. Freeze according to manufacturer’s directions, using 6 parts crushed ice to 1 part rock salt.

9. Transfer to freezer containers, allowing head space for expansion.

Follow instructions for your ice cream maker for the specific amount of ice and rock salt to allow for optimal freezing.

ADDING FLAVORS:

Banana Nut Ice Cream: Prepare recipe as above, decreasing vanilla to 1 1/2 teaspoons. Stir 3 large mashed bananas and 1/2 cup chopped toasted pecans into chilled custard before freezing.

Chocolate Ice Cream: Prepare recipe as above, adding 3 squares (1 oz. each) unsweetened chocolate, coarsely chopped, to the custard base before cooking.

Strawberry Ice Cream: Prepare recipe as above, omitting vanilla. Partially freeze ice cream. Add 2 cups sweetened, crushed fresh strawberries to the freezer can and finish freezing.

Cherry Ice Cream: Prepare recipe as above, decreasing vanilla to 1 teaspoon and adding 2 tablespoons almond extract. Partially freeze ice cream. Add 2 pounds pitted puréed dark sweet fresh cherries or 1 can (16 to 17 ounces) pitted dark sweet cherries, drained and chopped, to the freezer can and finish freezing.

There’s nothing better than homemade ice cream, and we’ve got a great recipe for you! This vanilla ice cream recipe is amazing on its own, but it can also be altered for a variety of flavors.

INGREDIENTS:

6 large eggs

3/4 cup sugar

2 to 3 tablespoons honey

1/4 teaspoon salt

2 cups milk

2 cups heavy cream

1 tablespoon vanilla

SUPPLIES:

Rock salt

Ice

Ice cream maker

INSTRUCTIONS

Custard Base: Steps 1 - 6 ensure that your eggs will be sufficiently cooked but won’t turn into scrambled eggs!

1. Whisk eggs, sugar, honey and salt together in medium heavy saucepan until blended.

2. Stir in milk.

3. Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes.

4. Do not allow to boil. Remove from heat immediately.

COOL QUICKLY!

5. Set pan in larger pan of ice water; stir occasionally and gently for a few minutes to accelerate cooling.

6. Press piece of plastic wrap onto surface of custard to prevent a “skin” from forming. Refrigerate until thoroughly chilled, for at least 1 hour.

MAKE THE ICE CREAM

7. Pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can.

8. Freeze according to manufacturer’s directions, using 6 parts crushed ice to 1 part rock salt.

9. Transfer to freezer containers, allowing head space for expansion.

Follow instructions for your ice cream maker for the specific amount of ice and rock salt to allow for optimal freezing.

ADDING FLAVORS:

Banana Nut Ice Cream: Prepare recipe as above, decreasing vanilla to 1 1/2 teaspoons. Stir 3 large mashed bananas and 1/2 cup chopped toasted pecans into chilled custard before freezing.

Chocolate Ice Cream: Prepare recipe as above, adding 3 squares (1 oz. each) unsweetened chocolate, coarsely chopped, to the custard base before cooking.

Strawberry Ice Cream: Prepare recipe as above, omitting vanilla. Partially freeze ice cream. Add 2 cups sweetened, crushed fresh strawberries to the freezer can and finish freezing.