Homemade Ice Cream Makes 1 Gallon Recipes

HOMEMADE ICE CREAM (MAKES 1 GALLON)

Steps:

• Beat eggs, sugar, and salt together.
• Add 1 quart of milk.
• Add pudding and dream whip mix.
• Beat all together until foamy.
• Put in freezer can and finish filling with milk.
• Stir well with paddles.
• Put in freezer and add ice and salt.
• Freeze until firm. about 25 or 30 minutes.

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.

VANILLA ICE CREAM VI

Steps:

• Beat eggs until foamy. Whisk in sugar until thickened. Gradually whisk in salt, 6 cups milk, evaporated milk, vanilla and water. Pour into freezer canister of ice cream maker. Fill to fill line with remaining milk if necessary. Freeze according to manufacturers' directions.

CREAMY VANILLA ICE CREAM

Steps:

• Mix first five ingredients well enough to dissolve sugar.
• Pour into a 1-gallon ice cream freezer and add enough whole milk to bring it to the fill line in your container and freeze according to your freezers instructions. The 6 to 8 cups is just an estimate. You could need more or less.
• I generally mix this up the night before and chill to cut the freezing time in half.
• I hope you enjoy this as much as we do.

SUPER LEMON ICE CREAM

Steps:

• Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
• Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight.
• Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.

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.

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.