By SavedByGrace from NY
I just had a thought, since you didn't say the size of your ice cream maker, any left overs can be put into ice trays or freezer containers and put in your freezer for later use. Just thaw out slightly and enjoy.
Home Made Vanilla Ice Cream
(It helps to chill the paddle and can)
2 quarts half and half
1 large pkg instant vanilla pudding
Egg Beaters = to 5 or 6 eggs
1/4 teaspoon salt
Beat these together until well blended
1 lb box powdered sugar ( Less if you want it not as sweet )
blend into the half and half/egg mixture until smooth
add 1 or 2 pints whipping cream
2-4 tablespoons vanilla extract
Pour into chilled ice cream can, if needed add whole milk to the fill line.
When the freezer stops, take out the paddle and scrape it back into the can. Put the lid on and cover with layers of ice and rock salt and then with several sheets of newspaper and a couple of dish towels.
These days it is easy to plug in and wait 20-40 minutes. Not like the old days when people sat around and took turns cranking that handle for what seemed hours to us kids.
Enjoy, GG Vi
Just a foot note. You can change flavors by using chocolate (milk) or other flavors of the instant pudding and extracts, also add sliced, diced or mashed fresh fruits /berries , mini- chocolate chips, crushed oreos, crushed candy canes, butterfinger or snicker bars chopped up and folded into the ice cream when served.
You get the idea.
How big of a maker do you have? I have the gal and also the half gal. For me on the diet, the half gal is best!
Start with simple recipe and change out, adding fruit and flavorings to it. Grandchildren love to use food color, make it purple but use orange flavor. The mind tells you it is grape. Interesting.
Joyce's Homemade Ice Cream. This is the South Dakota recipe. Had it every Sunday night growing up, parents used cream and raw eggs, we sat on the top of the crank maker, dad turned the crank. Oh, we sat outside in the porch, all winter garb on.
I make this year round.
Homemade Ice Cream
4 eggs pasteurized
or use 1 carton egg beaters
2 cups sugar
1 TB vanilla
9 cups Half & Half
1 /2 tsp salt
Beat well, pour chilled into cans,
For immediate freezing.
Best when you can store cream in freezer 30 min prior to mixing.
You can add fresh fruits for additional flavoring.
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