Homemade Ice Cream Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 tbsp cornstarch
6 cups whole milk
2 2/3 cup sugar
4 large or 5 small eggs
3/4 tsp salt
1 13oz can evaporated milk
1 pint whipping cream
3 1/2 tbsp vanilla
25 lbs crushed ice
ice cream salt
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Directions: |
Directions:mix cornstarch with 1/2 cup milk. Add 1 1/2 cups milk and cook in double boiler until thick and smooth, beating constantly to avoid lumps. Blend sugar, eggs, salt and evaporated milk in electric blender. Add hot cornstarch mixture and beat well. Add whipping cream, remaining 4 cups milk and vanilla extract. Pour into gallon electric or hand freezer. Pack with layer of crushed ice and layer of ice cream slat until entirely covered. Freeze until firm and remove paddle. Be certain to pour off excess water. Add more crushed ice and salt. Cover freezer tightly and store. If you wish to store in home freezer, it is best to put ice cream into another container which has first been thoroughly chilled. Recipe makes one gallon. |
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Personal
Notes: |
Personal
Notes: Mrs. L. W. Benecke emphasized that 3 1/2 tbsp vanilla are necessary in the basic vanilla recipe. The extract freezes out, so a lot is needed for seasoning. Pure vanilla extract should be used. The secret to a good smooth ice cream is to beat the initial cornstarch and milk mixture constantly to avoid lumping. This process consists of mixing three tbsp cornstarch with 1/2 cup milk, then adding another 1/2 cups milk and cooking the mixture in a double boiler until thick and smooth. The cornstarch mixture holds the ice cream together and gives the proper texture. She says the ice cream tastes better if it allowed to set at least 12 hrs.
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