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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Ice Cream (Homemade) Recipe

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This recipe for Ice Cream (Homemade) is from Let's Cook with Grandma Hughes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Gallon Milk
1 Quart Cream (thick)
6 Eggs
2 Cups Sugar
1 Tbl Flour (heaping)
1/4 Cup Vanilla
6 Junket Tablets
1/4 Cup Water

CHEWY CHOCOLATE TOPPING:
1 Cup Sugar
2 Tbl Cocoa
Cream
Directions:
Directions:
Heat milk and cream together until warm. Dissolve junket tablets in 1/4 Cup water and set aside. Blend eggs, sugar, and flour together, then add to milk,cream mixture. Pour mixture into ice cream container. Add vanilla and stir well. Add junket mixture and turn paddle in ice cream maker 1 turn. Let set for 10 mins. Freeze according to ice cream freezer directions.

CHEWY CHOCOLATE TOPPING:
In small saucepan combine sugar, cocoa, and enough cream just to get cocoa and sugar to blend together. Bring to a full rolling boil over medium heat and boil until sugar crystals disappear. Test for chewiness by dribbling a small amount on a spoon of ice cream. See personal notes for help if not the desired chewiness.
Personal Notes:
Personal Notes:
Eggs can be left out but I always used them. Be sure to add junket mixture last.

**Trick to chewy topping is the boiling. If topping is gritty, you need to boil it more. If not chewy yet, boil a little longer. If topping sets up too crunchy & brittle, you need to add more cream (just a few drops at a time). This topping keeps well in refrigerator; but each time I rewarm it, I add a few drops of cream. Milk can be substituted, but it looses its' chewiness.

 

 

 

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