No Cook Homemade Country Style Vanilla Ice Cream
How'd I Do?
I am a single guy who has taught himself to cook; and, I inherited a large number of recipes from my mom’s side of the family and a love of southern cooking from my Dad’s side of the family. He is from Alabama. She is from Texas.
In Texas, one if the first memories of summer usually involves a hand cranked ice cream churn, ice and rock salt. Of course, the oldest sibling was turning the crank; and, the younger sister/brother was sitting on the churn to hold it down . For those of you that are not ancient, that was how you made ice cream in the early 1970’s. If you use the hand crank method, pay attention to the weather. Hot weather is the key to making ice cream outside.
This recipe is a no cook recipe and yields one gallon of ice cream which is the normal volume for the traditional hand cranked churns. If you are using the countertop electric ice cream makers with the bowl you keep in the freezer, you will probably have to cut the recipe in half. Now, you could do what I do and keep two bowls in the freezer; but, I am a pig. This ice cream will not keep fresh as long as manufactured ice cream; but, I only had that problem once in forty years of making/eating this ice cream.
This recipe predates the 1960s, before anyone was aware of cholesterol. If you have such issues, please keep the servings small. The end result is a very rich ice cream.
Some things you will need
ice cream maker,
Large mixing bowl,
You will need a large spoon, or something, to scrape the ice cream off of the beater.
You will need a container to hold to hold the finished product.
Four large eggs – You can use brown or white eggs.
Two and one half cups granulated sugar,
1/2 teaspoon salt,
Four cups whole milk – Skim milk does make a difference in taste and has little effect on the caloric content.
Four cups of whipping cream - I like to use regular whipping cream. The heavy cream makes the ice cream too rich for my taste.],
Two tablespoons of vanilla extract, or vanilla flavoring - You can use an actual Vanilla bean; but, this is an expensive way to make ice cream.
In the large bowl, beat the eggs until foamy.
A fork works just fine if you do not have a whisk.
Gradually add the sugar and salt until thickened.
Add the cream and milk and mix thoroughly..
Chill the mixture in the refrigerator. This step is important. I find that overnight works best. If you are in a hurry, one hour is the minimum amount of time to chill. You run the risk of the mixture not freezing if the it is not properly chilled.
Churn freeze in the mixer of your choice and let harden in freezer or ice bucket.