Ingredients
- 4 eggs
- 2 cups white sugar
- 2 (12-ounce) cans evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon pure vanilla extract
- Whole milk
Directions
With an electric mixer, cream eggs and sugar. Add evaporated milk, condensed milk, and vanilla. Beat well. Pour into an electric ice cream churn. Add whole milk to fill line. Insert dasher. Pack cooler 1/3 full with ice. Add a layer of rock salt. Repeat layering with ice and salt until full. Note: be careful not to overfill, spilling salt into the churn. When machine starts to labor or shut off, remove the dasher and drain water. Fill with more ice and salt. Cover with a towel and let harden.
* For fruit ice cream such as strawberry or peach: 2 cups sliced fresh fruit covered with 1 cup sugar. Add to mixture before whole milk, and mix well.
Note: For those concerned about raw eggs, pasteurized liquid eggs may be substituted.
* Raw Eggs
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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By Sendarra
Bon Secour, AL
on August 20, 2011
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Excellent! Growing up we always had a family reunion on July 4th out by the lagoon. After we went back to my grandmother's, out came the ice cream machine and she made usually homemade peach in one and the other would be strawberry, vanilla or pineapple. I recently got an ice cream maker and remembered what the ingredients were, but not the amounts. I did a search based on what I remembered and found this recipe. This ice cream is summer and childhood in a bowl. It is sweet and creamy and the condensed milk adds a certain flavor you can't really duplicate. Peach or vanilla have always been my favorites, with strawberry close behind. I've never had it cured in the freezer because it never lasted long enough to make it to the freezer. I can't wait to make this for my husband! Thanks Paula!
By Jenny4752
Pleasant Grove, AL
on July 02, 2011
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Delish!! This just became my favorite Vanilla Ice Cream recipe.. :
I must admit I used Heavy Whipping Cream along with the milk. Paula,
my family loves you and all your WONderful recipes!!
By joycarista71
West Monroe NY
on October 27, 2010
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This is my go to ice cream recipe. Use this as a base and you can make endless varieties. My most recent are Pumpkin and eggnog. For the pumpkin just blend in a 15oz. can and a tsp. of pumpkin pie spice before the milk.For the eggnog flavor use eggnog instead of milk yum! I have found to use only 1 cup of sugar and keep the milk to 2 cups. I'm using a 6qt. ice cream maker so the fill line was way up there on my first couple of batches. Also ladies and men this recipe can go fat free and semi sugar free. I used fat free condensed milk, fat free evaporated milk, the liquid eggs that have nothing in them, sugar substitute and fat free milk. SHHH. just dont tell Paula
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