Spencer’s homemade ice cream

4 cups whole milk

6 eggs

2 cups sugar

1 T vanilla

1 cup heavy cream

This recipe comes from my parents and involves making a custard. For a standard-sized countertop ice cream machine (such as Cuisinart or similar), this recipe should be halved.

Beat eggs and sugar together in a mixer with the whisk attachment. Scald milk (ie, bring up to about 180 degrees F but do not boil) in a heavy-bottomed pot, and add slowly to the egg/sugar mixture while mixing so the eggs dont cook. Once this has been accomplished, return the sugar/egg/milk mixture to the pot and bring up to temperature slowly on medium heat, stirring frequently. It will gradually thicken so that it coats a spoon. This usually takes maybe 5-15 minutes. Strain the custard into another container (to remove any bits of cooked egg), and cool it a bit. Add the vanilla, and then cool COMPLETELY in the refrigerator before freezing (many hours). Immediately before freezing, whisk or blend the custard to make smooth, whip the cream and mix into the custard. Freeze as directed by the ice cream freezer manufacturer.

 

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