Put milk, garlic, vanilla pod and seeds in a saucepan. Bring to a boil over medium heat and remove immediately.
In mixing bowl, whisk the cream, sugar and egg yolks until combined. Whisking constantly, slowly strain the hot milk mixture into the egg and sugar mixture.
Return the mixture to the pan and stir continuously over low heat until it thickens slightly, and coats the back of a spoon, about 10-12 minutes. Do not boil!
Pour in a bowl and chill over an ice bath. Pour into ice cream machine and churn until done. Freeze until ready to serve.
By Deeli from Richland, WA
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As a young married woman with small children, my husband and I took our small children to an ice cream store, that no longer exists. They made the best orange pineapple ice cream anywhere.
My first memories of eating homemade freezer ice cream are on the back porch at Grandma's house. This was in the old days when the hand crank freezer was used. I was just the right size to sit on the freezer and hold it down while someone else did the cranking.
In a saucepan, melt candy and marshmallows with 1 qt. milk. Remove from heat and add evaporated milk, half and half, and whipping cream. Mix and pour into freezer-safe bowl.
Mix and pour in freezer container. Pack with salt and ice and crank.
In saucepan, combine sugar, water and cinnamon for syrup. Cook over low heat, stirring constantly until smooth and sugar is dissolved. Set aside.
In a small saucepan, heat milk to 175 degrees F; stir in 1 1/4 cups sugar until dissolved. Whisk a small amount into the egg yolks. Return all to the pan, whisking constantly.
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Do you have an excess of fresh strawberries? Clean them up and freeze them. When you have time, defrost them and make homemade strawberry ice cream using an ice cream maker.
Enjoy this non-dairy treat with the yummy flavors of chocolate and cherries. This page contains a cherry chocolate ice cream recipe.