- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 6 quarts
Ingredients
4 eggs
3 cups sugar
3 quarts whole milk
1/2 pint cream (or a bit more)
3 tablespoons vanilla extract
1 pinch salt
1/2 teaspoon lemon juice
Directions
- Mix the eggs and sugar together vigorously. Incorporate the milk, the cream, vanilla extract, and the salt. Lastly, mix in the lemon juice. Immediately place in the ice cream freezer and freeze. Remove to a sealable container. Keep in the freezer.
Cook’s Note
Since this ice cream is made without stabilizers, preservatives, or frothing agents, you should not store for more than 1 to 2 weeks.
