Tuesday, August 7, 2012

Homemade Ice Cream

We have made this way too much this summer already. This recipe was given to me by a friend. It is not  the cooked kind. It is easy and just the right amount of creamy yumminess. 


1 can sweetened condensed milk
1 cup sugar
2 cups cream
2 cups half & half
2 tbsp vanilla
rock salt

I use a traditional ice cream freezer. Follow the instructions on your individual ice cream maker for best results. 
Combine the can of milk with the sugar in the ice cream freezer. Mix these together very well so that the sugar begins to dissolve. Add the cream, half & half. Add the vanilla and finally fill with milk all the way up to the designated fill line. The ice cream does expand. Stir well. Place lid on freezer and follow instructions to place ice cream bucket into freezer. Turn it on. Begin by placing a couple of inches of ice at the bottom of the freezer. Sprinkle rock salt liberally on top of that layer. Continue to layer the ice and salt this way until the last layer is completely covered with ice and salt. Ice cream should churn & turn for around 30-45 minutes and then it will slow down and finally stop. If you serve it immediately it will be soft but delicious. Ideal is to place in freezer and serve after 24 hours. For optimum enjoyment, serve with Peggy's Runny Fudge.
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1 comment:

Anonymous said...

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