A tradition as quintessential to summer as backyard cookouts and catching fireflies at dusk. This was a frequent request of my sister Stephanie, having a mid-summer birthday. Of course homemade ice cream is delightful year-round, but the old fashioned electric ice cream machine is so loud, so we usually put it outside on the deck or in the garage. This led to us mostly making it in the summer.
As a child I remember waiting forever and FOREVER for the ice cream to be done! Start to finish, it’s actually just a couple of hours.
In recent years, the addition of some vanilla bean paste from Trader Joes has proven to be a delicious deviation from traditional vanilla extract. Or use both!
Ingredients
Ingredients
- 4 eggs
- 1.5 cups sugar
- 2 teaspoons vanilla extract
- 1 14 oz. can sweetened condensed milk
- 1/4 teaspoon salt
- 2 pints half & half
- 5 cups whole milk
Instructions
Instructions
- 1
Crack eggs into a large mixing bowl, and beat with a whisk.
- 2
Add in sugar, salt, and vanilla extract. Whisk to combine will with eggs.
- 3
Add in the sweetened condensed milk, half & half, and whole milk. Mix well by hand.
- 4
Make sure your ice cream machine and components are clean and functioning properly. Pour the mixture into the canister for your ice cream machine.
- 5
If using an automated ice cream machine, follow the manufacturer instructions.
- 6
If using an old fashioned electric ice cream freezer: Insert the churning paddle into the canister with the ice cream mixture. Put the lid on your canister and place the canister in the center of the machine’s bucket.
- 7
Layer ice and rock salt around the canister, all the way to the top. Secure the lid/motor on top and plug it in.
- 8
The motor rotates the canister and the churning paddle inside. Stay close to your machine to keep an eye on it. As the ice melts, add more ice and more rock salt. The canister rotation will slow down and even stop when done.
- 9
Unplug your machine and remove the motor component. Carefully remove the canister, keeping the lid secure.
- 10
Rinse the outside of the lidded canister with clean water to ensure none of the melted rock salt water gets into your ice cream
- 11
Remove the lid and churning paddle from the ice cream canister. Spoon into freezer-safe containers. Ice cream will be very soft at this point! You can enjoy some slushy goodness now, but it’s better to exercise some patience and allow it to firm up in the freezer overnight.
- 12
Store in your freezer for up to two weeks… if it even lasts that long!
Instructions
Instructions
- 1
Crack eggs into a large mixing bowl, and beat with a whisk.
- 2
Add in sugar, salt, and vanilla extract. Whisk to combine will with eggs.
- 3
Add in the sweetened condensed milk, half & half, and whole milk. Mix well by hand.
- 4
Make sure your ice cream machine and components are clean and functioning properly. Pour the mixture into the canister for your ice cream machine.
- 5
If using an automated ice cream machine, follow the manufacturer instructions.
- 6
If using an old fashioned electric ice cream freezer: Insert the churning paddle into the canister with the ice cream mixture. Put the lid on your canister and place the canister in the center of the machine’s bucket.
- 7
Layer ice and rock salt around the canister, all the way to the top. Secure the lid/motor on top and plug it in.
- 8
The motor rotates the canister and the churning paddle inside. Stay close to your machine to keep an eye on it. As the ice melts, add more ice and more rock salt. The canister rotation will slow down and even stop when done.
- 9
Unplug your machine and remove the motor component. Carefully remove the canister, keeping the lid secure.
- 10
Rinse the outside of the lidded canister with clean water to ensure none of the melted rock salt water gets into your ice cream
- 11
Remove the lid and churning paddle from the ice cream canister. Spoon into freezer-safe containers. Ice cream will be very soft at this point! You can enjoy some slushy goodness now, but it’s better to exercise some patience and allow it to firm up in the freezer overnight.
- 12
Store in your freezer for up to two weeks… if it even lasts that long!
Equipment
Equipment
- Old Fashioned Electric Ice Cream Maker
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Whisk
- 2 large bags of ice
- 1 box rock salt or ice cream salt
Homemade Vanilla Ice Cream
DifficultyEasy
A tradition as quintessential to summer as backyard cookouts and catching fireflies at dusk. This was a frequent request of my sister Stephanie, having a mid-summer birthday.
Ingredients
- 4 eggs
- 1.5 cups sugar
- 2 teaspoons vanilla extract
- 1 14 oz. can sweetened condensed milk
- 1/4 teaspoon salt
- 2 pints half & half
- 5 cups whole milk
Instructions
- 1
Crack eggs into a large mixing bowl, and beat with a whisk.
- 2
Add in sugar, salt, and vanilla extract. Whisk to combine will with eggs.
- 3
Add in the sweetened condensed milk, half & half, and whole milk. Mix well by hand.
- 4
Make sure your ice cream machine and components are clean and functioning properly. Pour the mixture into the canister for your ice cream machine.
- 5
If using an automated ice cream machine, follow the manufacturer instructions.
- 6
If using an old fashioned electric ice cream freezer: Insert the churning paddle into the canister with the ice cream mixture. Put the lid on your canister and place the canister in the center of the machine’s bucket.
- 7
Layer ice and rock salt around the canister, all the way to the top. Secure the lid/motor on top and plug it in.
- 8
The motor rotates the canister and the churning paddle inside. Stay close to your machine to keep an eye on it. As the ice melts, add more ice and more rock salt. The canister rotation will slow down and even stop when done.
- 9
Unplug your machine and remove the motor component. Carefully remove the canister, keeping the lid secure.
- 10
Rinse the outside of the lidded canister with clean water to ensure none of the melted rock salt water gets into your ice cream
- 11
Remove the lid and churning paddle from the ice cream canister. Spoon into freezer-safe containers. Ice cream will be very soft at this point! You can enjoy some slushy goodness now, but it’s better to exercise some patience and allow it to firm up in the freezer overnight.
- 12
Store in your freezer for up to two weeks… if it even lasts that long!
Equipment
- Old Fashioned Electric Ice Cream Maker
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Whisk
- 2 large bags of ice
- 1 box rock salt or ice cream salt