Country Vanilla Ice Cream
A rich and creamy homemade vanilla ice cream recipe from a Farm Journal in 1982. This recipe uses a cooked egg custard base for a wonderfully smooth texture.
Servings 10 servings
Calories 600kcal
Equipment
- Ice Cream Maker
- Large Bowl
- Whisk or Electric Mixer
Ingredients
Ice Cream Base
- 4 eggs
- 2 1/4 C sugar
- 5 C milk Whole milk recommended
- 4 C heavy cream
- 4 1/2 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Add sugar gradually to beaten eggs, continuing to beat until the mixture is stiff and pale.
- In a separate large bowl, combine the milk, heavy cream, vanilla, and salt.
- Add the stiff egg and sugar mixture to the milk and cream mixture. Mix thoroughly until well combined.
- Pour the entire mixture into the can of your ice cream maker.
- Freeze according to your ice cream maker's instructions (typically 20-30 minutes of churning, then several hours of hardening in the freezer).
Nutrition
Calories: 600kcal | Carbohydrates: 54g | Protein: 9g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 188mg | Sodium: 214mg | Potassium: 301mg | Sugar: 54g | Vitamin A: 1692IU | Vitamin C: 1mg | Calcium: 223mg | Iron: 0.4mg
