It’s prime time to dig out those recipes that our family enjoys during the warmer months. And why not start with dessert first?
Here’s the recipe* we use in our Old Fashioned Ice Cream Freezer to make homemade vanilla ice cream:
3¼ cup granulated sugar
2 tblsp. cornstarch
½ tsp. salt
1½ tblsp. vanilla
7 cups milk (I use whole milk)
5 eggs, beaten
2¾ cups heavy cream
1½ cups half and half
Mix the sugar, cornstarch and salt in a large saucepan. Over medium heat, slowly stir in the milk, stirring constantly. Very slowly, add the beaten eggs and continue to stir. (I usually dip out some of the warm milk mixture and mix it with the beaten eggs and then add them in slowly — to keep them from cooking too fast.) Reduce heat to low and cook until mixture thickens slightly. Slowly add vanilla, half and half, and heavy cream. Pour into a large glass bowl and refrigerate for 2 to 4 hours or until mixture has chilled. Remove from refrigerator. Pour mixture into the mixing canister and follow directions for your specific ice cream freezer.
*Note: In my opinion, homemade ice cream is only truly homemade when cranked by hand outside! In my family, freezers with an electric crank are considered cheating, especially when done in the kitchen sink! And you can tell my in-laws I said that!
By the way, the ice cream is even better when served with these chocolate cupcakes.