This recipe is not in my mom's box, but I wanted to put it on, as it is her recipe. I also put it on my other blog. Vanilla ice cream was a must every summer. We did have the old hand-crank freezer and then when electric freezers came out we switch over to that. Things have changed since the way I make it, so will be putting on that recipe also. Before mixing this up mom would put the mixing bowl and beaters in the freezer to get good and cold. I do remember it was so good, that I started to eat it too fast and would get brain freeze. Of course, we would fight over who got to lick the paddles. Yummy, stuff!Home-made Vanilla Ice Cream
12 eggs, whole
1 quart cream
1 cup sugar
1 teaspoon vanilla
Put all this in a mixer and mix until eggs are dissolved.
Immediately put in ice cream freezer and crank away until done.
*Note: back then we didn't worry about salmonella, so the the eggs were not heated up. This is why I don't use the recipe anymore.
Here is the recipe I have used for about the last 10 years.
French Vanilla Ice Cream
2 cups whole milk
1 vanilla bean
6 large egg yolks
3/4 cup sugar
2 cups heavy cream, chilled
In a medium saucepan, over medium heat, bring the milk and vanilla bean just to a simmer. Remove the pan from the heat. Remove the vanilla bean from the milk. Using a small sharp knife, split open the bean and scrape the seeds into the milk. Discard the pod.
In the top of a double boiler, whisk the yolks with the sugar for 3 to 4 minutes, or until pale yellow. Gradually whisk in the hot milk. Place the top of the double boiler or the bowl over a pan of simmering (not boiling) water and cook, whisking constantly, for 8 to 10 minutes, or until the custard thickens enough to coat the back of a spoon. Remove the custard from the water and stir in the cream.
Chill the mixture for 30 minutes, then pour into an ice cream maker and freeze according to the manufacturer's directions.
Makes about 1 quart.
This is a basic French vanilla custard type ice cream. If you just want a vanilla type ice cream you can use 3 whole eggs and follow the same instructions, making sure the mixture as it cooks, that the back of the spoon has a coating on it. Everything else is the same.