Homemade Vanilla Ice Cream

After canning the strawberries the other day, I really wanted to make homemade ice cream. I remember my parents making it when I was a kid and I just remember how much more delicious the homemade ice cream is than store bought. When we were out this weekend, we saw that they had an ice cream maker on sale, so we bought it and Sunday we decided to try it out.

The ice cream maker that we bought came with an instruction manual that contained a recipe, but I decided to look online to see what I could find. The recipe I ended up using was very similar to the one in the manual. Here it is!

Homemade Vanilla Ice Cream
via Cooks.com

2 c sugar
1/3 c all-purpose flour
1 1/2 tsp salt
6 c milk
6 eggs
3 c heavy or whipping cream
3 tbsp vanilla extract
About 10-20 lbs. cracked ice
About 3 c rock salt or 2 c table salt

1. In heavy 3 quart saucepan with wire whisk, combine sugar, flour and salt. Beat in milk and eggs until well blended. Cook over medium low heat, stirring frequently, until mixture thickens and coats spoon, about 30 to 45 minutes. (Do not boil or mixture will curdle.) Cover surface with plastic wrap; cool completely, about 3 hours.


2. Pour cooled egg mixture, cream and vanilla into 5 or 6 quart ice cream freezer can. Place dasher in can; cover; place can in freezer bucket; attach motor or hand crank. Add 2 cups water to bucket.


3. Fill bucket half full with ice; sprinkle with 1/4 cup rock salt or 3 tablespoons table salt. Add about an inch of ice and 1/4 cup rock salt or 3 tablespoons table salt. Repeat layers of ice and salt until 1" below can lid. Freeze as manufacturer directs, adding more ice and salt as needed. Freezing takes about 35 minutes.


4. After freezing, ice cream will be soft. Remove motor or crank; wipe lid clean. Remove dasher; with spoon, pack down ice cream. Cover surface of ice cream with waxed paper. Replace lid and put cork in hole in center; add more ice and salt to cover lid. Let stand to harden, about 2 to 3 hours, adding ice as needed. Or, place container in home freezer for 2 to 3 hours. Makes about 3 1/2 quarts or 28 servings.


5. For Strawberry Ice Cream: Prepare egg mixture as in Step 1 for Homemade Vanilla Ice Cream. While egg mixture is cooling, in medium bowl with potato masher or slotted spoon, crush 1 1/2 pints strawberries, hulled with 1 cup sugar and 2 tablespoons lemon juice; let stand about 1 hour. In freezer can, as above, stir cooled mixture, heavy or whipping cream, vanilla, strawberries and 1/4 teaspoon red food color. Freeze and harden as above. Makes about 4 quarts or 32 servings.


6. Chocolate-Rich Ice Cream: Prepare egg mixture as in Step 1 for Homemade Vanilla Ice Cream except use 3 cups sugar. Remove egg mixture from heat; stir in 1 (8 oz.) package unsweetened chocolate squares until chocolate is melted. In freezer can, as above, stir cooled egg mixture, heavy or whipping cream, and 1 tablespoon vanilla extract. Freeze and harden as above. Makes about 4 quarts or 32 servings.