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Saturday, December 22. 2007
Homemade Ice Cream Recipe for 6 quart Churn
Our family has made ice cream using this recipe for many years. It produces an ice cream with a fluffy texture which is quite tasty and unique but does not freeze well (it tends to become rock hard in the freezer). We have always used a hand-crank White Mountain churn for it. It turns into a whole family activity with someone turning the crank (we make a game out of never letting it stop), a drain hole opener (it is critical that the drain hole stay open unless you are trying to make salty ice cream), and a runner to add ice and rock salt as well as retrieve supplies as needed.
Ingredients
- 6 eggs
- 1 can evaporated milk
- 1 can condensed milk
- 1 cup sugar
- 2 tablespoons vanilla
- whole milk
We have made chocolate using this recipe as well, adding about 1/4th of a cup of cocoa heated with some water, then adding that to the mix (no extra sugar).
Note that if it takes more than about 30 minutes of churning to firm up, add more rock salt. If the ice isn't melting fast enough it will not get cold enough to harden.
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Daniel, Your recipe is very much like our own. We too have made ice cream for many many years. Here is what I have found that helps the rock hard problem. I use no whole milk now. Swiched to half and half. More costly and fattening but, what the hey.--Sandy