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Homemade Ice Cream

Homemade Ice Cream recipe image
This classic homemade ice cream recipe delivers a rich, creamy custard base using eggs, sugar, and evaporated milk for maximum indulgence. Unlike modern recipes that rely on heavy cream, this version uses evaporated milk to create a distinctively smooth and dense texture that freezes beautifully in a traditional hand-crank freezer. The subtle sweetness of the sugar balances perfectly with the deep vanilla notes, creating a timeless dessert that feels both comforting and elegant. It is the perfect treat for summer gatherings, family dinners, or simply as a luxurious end to a meal. While it requires some elbow grease to crank, the reward is a scoop of pure, additive-free luxury that tastes far superior to store-bought versions.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 20
Calories: 566.2
Dietary: Gluten-free, Vegetarian
Description
This classic homemade ice cream recipe delivers a rich, creamy custard base using eggs, sugar, and evaporated milk for maximum indulgence. Unlike modern recipes that rely on heavy cream, this version uses evaporated milk to create a distinctively smooth and dense texture that freezes beautifully in a traditional hand-crank freezer. The subtle sweetness of the sugar balances perfectly with the deep vanilla notes, creating a timeless dessert that feels both comforting and elegant. It is the perfect treat for summer gatherings, family dinners, or simply as a luxurious end to a meal. While it requires some elbow grease to crank, the reward is a scoop of pure, additive-free luxury that tastes far superior to store-bought versions.
Ingredients
  • 6 ea Eggs
  • 2 cup Sugar
  • 1/4 teaspoon Salt
  • 1 tablespoon Vanilla extract
  • 1 can (13 oz) Evaporated milk
  • 1 gallon Low-fat milk
  • 10-15 lbs Crushed ice
  • 1 bag Rock salt
Directions
  1. 1
    In a large mixing bowl, beat the eggs until smooth.
  2. 2
    Gradually add the sugar to the beaten eggs, stirring constantly until fully dissolved.
  3. 3
    Stir in the salt, vanilla extract, and evaporated milk until well combined.
  4. 4
    Add about one pint of the low-fat milk to the mixture and stir thoroughly.
  5. 5
    Pour the mixture into the ice cream freezer can.
  6. 6
    Fill the can with the remaining low-fat milk until it reaches the middle of the top paddle board.
  7. 7
    Assemble the ice cream freezer according to manufacturer instructions.
  8. 8
    Add crushed ice and rock salt to the barrel surrounding the freezer can.
  9. 9
    Crank the freezer handle steadily. Continue cranking as the ice cream begins to stiffen and resistance increases.
  10. 10
    Add additional layers of crushed ice and rock salt to the barrel as needed to maintain freezing temperature until the ice cream is firm.
  11. 11
    Remove the freezer can from the barrel, wipe dry, and serve immediately or transfer to a container for freezing.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 566.2kcal
% Daily Value *
Total Fat 13.2g21%
Saturated Fat 4.0g20%
Cholesterol 447.6mg150%
Sodium 1125.6mg47%
Total Carbohydrate 97.7g33%
Dietary Fiber 0.0g0%
Sugars 97.4g
Protein 15.6g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: ice cream, homemade, custard, vanilla, dessert, hand crank, freezer, evaporated milk, eggs, sweet, creamy, traditional, summer, treat, rock salt, crushed ice, classic, family dinner, indulgent
Read it online: https://www.chefs-mate.com/recipe/homemade-ice-cream/