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Hope’s Homemade Vanilla Ice Cream recipe

Hope's Homemade Vanilla Ice Cream.

Vanilla ice cream just can’t be beat becauseit can be enjoyed as is or enhanced with a topping of your choice.It’s also the perfect accompaniment with almost any cake, cookieor pie. Unlike traditional custard-based ice cream, this versionis not cooked which gives the ice cream a much fresher taste.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Hope’s Homemade VanillaIce Cream

5 extremely fresh large eggs*
2 1/2 cups granulated sugar
1 cup 2% milk
1/8 teaspoon kosher or sea salt
2 cups heavy whipping cream
2 tablespoons vanilla extract
2 tablespoons instant vanilla pudding mix
1 quart half-and-half
4-quart or larger Ice cream freezer
2 to 3 (10-pound) bags crushed ice (See Cook’s Tip)
Rock salt

  • In large mixing bowl beat eggs with electricmixer on high speed until light, thick and creamy, about 5 minutes.
  • In small saucepan, mix sugar, milk andsalt; warm over medium heat just until sugar is dissolved andmixture is hot, but not boiling (do not boil). Remove from heat.
  • Slowly pour a small stream of the hotmilk mixture into eggs while beating on low speed with electricmixer until milk mixture is fully incorporated. Add the whippingcream, vanilla and instant pudding, mixing until well blended.
  • Pour egg/milk mixture into a 4-quart hand-turnedor electric freezer; add the half-and-half; stir to mix.
  • Freeze according to manufacturers instructions.
  • When electric machine has stopped or youcan no long turn the handle, drain any melted water from thebucket and repack with more ice and rock salt (3 parts ice to1 part rock salt.) Cover with heavy towel and let set undisturbedfor 1 hour to “season”.
  • Serve immediately or store in freezer.

    Makes 20 (1/2 cup) servings; or yieldsabout 2 1/2 quarts.

    *Although the overall risk of egg contaminationis very small, the risk of foodborne illness from eggs is highestin raw and lightly cooked dishes. Even with the minimal riskfactor, children and the elderly should never eat foods preparedwith raw eggs.

    **If you make ice cream often, try makingyour own ice by freezing water in empty milk or orange juice1/2-gallon-sized waxed cardboard cartons, leaving about a 2-inchspace from the top to allow the water to expand as it freezes.When ready to use, a couple of good whacks on the sides of thebox against a hard surface (i.e.; concrete) will shatter theice block inside and it’s ready to use. Four cartons will normallymake enough ice to make ice cream in a 4-quart freezer.

    Nutritional Information Per Serving (1/20of recipe): 239.3 calories; 42% calories from fat; 11.4g totalfat; 88.0mg cholesterol; 99.3mg sodium; 109.2mg potassium; 30.9gcarbohydrates; 0.0g fiber; 28.6g sugar; 30.9g net carbs; 3.6gprotein.

    Copyright Hope Pryor, please see Termsof Use.

    Homemade Vanilla Ice Cream: Family Recipe for Over 60 Years

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