.................. Cooking with Barry & Meta: Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream

July 4^th seemed to be the perfect time for homemade ice cream. But, there was a problem—where was our ice cream freezer that we had not used for over 20 years? I did find it but discovered the can was rusty. Kathy and John Gruber to the rescue! Not only did they offer to let us borrow their freezer, they provided their delicious, creamy recipe, and advice about the freezing process.

Barry dishes up the goodness!

Here’s Kathy’s recipe that uses almost 1/4 cup of vanilla for a truly old-fashioned vanilla tasting recipe:

Homemade Vanilla Ice Cream

6 large or 8 medium eggs (since this is an uncooked ice cream mix so pasteurized eggs are recommended)

2 1/2 cups granulated sugar

1/4 teaspoon salt

3 tablespoons + 2 teaspoons vanilla extract

2 (12 oz.) cans evaporated milk

1 to 2 pints heavy cream (I used 3 cups)

Whole milk to fill

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Large bag of ice and ice cream freezer salt

In a large bowl, beat eggs until frothy; then add sugar and beat well. (I used my Kitchen Aid mixer for this task.)
Add the salt, vanilla, evaporated milk and heavy cream and beat until well mixed.
Cover bowl with plastic wrap and chill at least 2 to 3 hours or overnight. (One online source indicates overnight chilling results in a higher yield.)
Fill the mixing can (I chilled the can prior to this step) with chilled ice cream mixture to the fill line or 1-inch above the fill line.
Set the ladle/beater/dasher, lid and motor into place, latch and start the ice cream maker turning.
Alternate ice and salt in layer clear to the top. (Use the directions on rock salt box for ice/salt measure or see guide I included below.) Continue to add ice and salt as the ice melts throughout the freezing process.
Ice cream freezer will become labored and stop when ice cream is done. Remove the inside ladle/beater/dasher, cover the freezer can with plastic or wax paper and replace lid on can. Cover lid with ice and a towel and set can in the freezer. (Kathy sets the can back into the outer container before putting in the freezer; we only had room for the can.)

In addition to Kathy’s advice, I found the following info on the internet at texascooking.com:

Packing ice and salt - Use either crushed ice cubes or crushed store-bought ice. (The finer the ice is crushed, the better it is, as the freezer is made to operate with crushed ice. Also, finely crushed ice will melt more evenly and will, therefore, give you a smoother textured ice cream.)

In packing, put about three inches of ice in the tub all around the can, and sprinkle about 3 ounces of table salt or 5 ounces of rock salt, evenly over the ice.

Freezer Size	Ice for Making	Rock Salt
4 qts.	10 lbs.	2-1/2 cups
5 qts.	15 lbs.	3 cups
6 qts.	20 lbs.	3-1/2 cups

Continue adding ice and salt (in the above proportions), layer by layer, until tub is filled up to, but not over, the top of can.

When the tub is half full (approximately two layers of ice and salt), pour one cup of cold water over the ice and salt mixture. This will help the ice to melt and settle, which will shorten freezing time, and will help keep ice from jamming and causing stops. After tub is filled, pour another cup of cold water over the ice and salt.

As the ice melts and settles, you will need to add more ice and salt to keep it up to, but not over, top of can.

Before the cream is finished, the ice will melt enough to cause water to flow from the drain hole in the tub. Never let this drain hole become stopped up with ice. (The cork supplied is not for this drain hole; it is for the can top.

What goes with homemade vanilla ice cream? Mom's Chocolate Sheet Cake of course!

Recipe without photos . . .