Who grew up making homemade ice cream? The real way, with a hand-crank machine with ice down the sides and rock salt? I can picture my dad and uncle churning away in our basement laundry room, always careful to never stop cranking as they traded spots!
My first ice cream maker as a young adult was the small frozen container with a manual plastic hand crank. No ice or salt needed, just ice cream sticking to the sides of the cold container. Nice for a single gal, except that it took a up a chunk of freezer space. For our wedding 30 years ago, we received the cedar bucket with metal insert and electric motor. Back to the ice and salt method – which made us feel very authentic. But alas, the motor broke a number of years back and I am now back to a Cuisinart electric machine with the freezer container. And I have to say, I’m pretty content with whatever kind of machine I have had.
All About This Homemade Vanilla Ice Cream
The recipe is what counts, and this one is my favorite. Plain vanilla, so you can taste the richness and difference from store-bought ice cream. Everyone gets to choose their own toppings (if any!) For those who want extras, the options are limitless: fresh berries, banana slices, chocolate or caramel sauce, cookies or brownie pieces, you get the idea.
This process starts with thickening a mixture in the microwave (or stovetop, if you prefer). Whisking or emulsifying between cook times provides enhanced creaminess. Then it is chilled before churning in whatever ice cream maker you like.
The Gluten Free Adaptation
I made this without the flour for a friend who eats a gluten-free diet. There is not a big difference between the way each version tastes, but the gluten-free is thinner and requires a bit longer to churn.
Homemade Vanilla Ice Cream
Ingredients
- 4 eggs
- 2 c milk
- 1/8 c flour
- 1 c sugar
- 1/2 gallon half and half
- 1 1/4 c more sugar
- 1/4 t salt
- 3 T vanilla
Instructions
- Beat eggs
- Add milk and flour/sugar mixture and mix well.
- Microwave at 3-minute intervals (in a large enough bowl that it won't bubble over - I like using my 8-cup Pyrex measuring bowl) until it is thick like pudding. Emulsify, beat, or whisk each time you check the mixture.
- Chill 1-3 hours. All day or overnight works great, too.
- Add half and half, sugar, salt, and vanilla, and mix well. Transfer to ice cream freezer container, and churn.
- To make this gluten free, simply delete the flour. The mixture gets more frothy than thick when it is microwaved, but once it is chilled and the other ingredients are added, it is smooth and makes a great frozen ice cream.
- Top with fresh strawberries and bananas, chocolate sauce, hot fudge sauce, pie filling, or just eat it plain!
- Store in freezer. Set out for 10 minutes before scooping up when having leftovers.
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