Let me take you back in time for a minute. Picture this it’s summer of 88′ I was six, wearing my swimsuit, barefoot, tanned skin and freckles popping on my nose, crazy stringy summer hair about shoulder length and which had probably not been brushed that day. I was playing on our slip n slide or trampoline with water, making a mess and spraying the dogs with water. My big brother’s were either riding bikes, skateboards or playing with me. We were probably having a family party, my aunts and uncles would come, grandparents and friends. My Dad was bbq’ing steaks (his specialty) and drinking bud light, telling jokes, and sitting on his trusty stool, Mom was cooking in the kitchen, sides dishes (potato salad, possibly) and for dessert this delicious melt in your mouth heaven ice cream was on the menu.
This recipe brings that all back, the sweet summers of my childhood. We had a maker and it only got pulled out a few times a year. But we all looked forward to it. The ice cream never lasted long in our house and it’s best freshly made, soft serve style. Yes you can pop it in the freezer to “cure” but who has time for that??
Flash forward to summer of 18′ with my 4 boys in the kitchen making this glorious ice cream. They all willing helped and couldn’t wait to pour, stir, crack the eggs, and sat and watched the maker, just as I did as a kid. And they loved the recipe just as much as I do and did. And it makes a lot, great for parties, or just when you want to have lots of fresh yummy ice cream on hand. And with this heat we’ve been having this is perfection.
*This recipe does contain raw eggs, and I have added a cooked recipe below if raw freaks you out. We still eat raw and I feel fine with it.
Ingredients: 4 whole eggs, 1 1/2 cups sugar, 1/4 tsp. salt, 1 (12 oz.) can evaporated milk, 1 (14oz.) can sweetened condensed milk, 1 pint (16 oz.) whipping cream, 1 quart (32 oz.) half & half, 1 T vanilla, Whole milk (about 2 cups)
Add the eggs and sugar to a large bowl, and mix very well.
Then add in the cans or evaporated milk and sweetened condensed milk (have you seen my sweetened condensed milk trick?)
How cute are my helpers? Messy kitchen, keeping it real….
Then stir in vanilla, use the good stuff here.
Our into your mixer container and add beater bar.
Have your cute 5 year old inspected every move.
Add ice to outside and rock salt to help get it really cold.
Should take about 30-45 minutes, once the mixer stops or starts slowing way down. You can eat it just like that, which is my favorite or you can place in your deep freezer for 3-4 hours for it to freeze even harder.
Serve with your favorite toppings, or just as is.
Enjoy and make those happy summer memories for your family too.
Print This RecipeHomemade Vanilla Ice Cream
4 eggs
1 1/2 cups sugar
1/4 tsp. salt
1 (12 oz.) can evaporated milk
1 (14oz.) can sweetened condensed milk
1 pint (16 oz.) whipping cream
1 quart (32 oz.) half & half
1 Tbls. vanilla
Whole milk (about 2 cups)Beat eggs, sugar and salt together. Add can milks and half & half. Mix well. Add vanilla. Slowly stir in whipping cream. Pour into a one
gallon ice cream container. Add milk till the mixture reaches the fill line. Makes 4 quarts. Enjoy!
*To convert a raw egg ice cream to a cooked version*
Simply warm the milk and cream portion of your recipe and add your beaten egg yolks. Stir well. Use a thermometer for extra insurance and heat your mixture to 160 degrees. You now have a custard. Let it cool and place it in the refrigerator. Besides the extra cooking step, you need to allow time for your mixture to get cold again. Try to make it in the morning of your big ice cream day so that it will be cold when you need it. If you need the custard more quickly, immerse it in a bowl of crushed ice and water.
