Homemade Vanilla Ice Cream
purely vanilla, perfect by itself or topped with fresh strawberries or Hershey's chocolate syrup
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.