Homemade Vanilla Ice Cream made with a Cuisinart freezer and Watkins Vanilla Extract. Nothing better on a hot spring or summer day!
I always keep the freezer bowl of our Cuisinart Ice Cream Freezer in the freezer so we can make homemade ice cream on a whim. Just mix up the ingredients and chill for an hour or two. Then turn on the Cuisinart freezer, pour the mix through the top opening and freeze. In 30 minutes or less the ice cream is soft serve. Serve immediately or put in freezer container and freeze to a firmer texture.
I've used this recipe to make Homemade Vanilla Ice Cream for 30 years or more. It's simple and tastes delicious. Yummy in a Root Beer Float or a sundae or a cone.
We had two days with temperatures over 100 degrees. Today is about 20 degrees cooler, thank goodness!
*** As a caution, this recipe uses fresh raw eggs. We have always had good luck with this recipe with no ill effects but if you prefer not to use raw eggs this recipe is not for you. Pasteurized eggs are an alternative.
Watkins Vanilla Extract makes this ice cream super flavorful and delicious!
Homemade Vanilla Ice Cream
4 fresh eggs (or use pasteurized eggs)
2 1/2 cups sugar
6 cups whole milk
4 cups light cream
2 tablespoons Watkins Vanilla Extract
1/2 teaspoon salt
In a large bowl beat eggs until light. Add sugar gradually, beating until mixture thickens. Add remaining ingredients; mix thoroughly. Chill mixture and freeze in an ice cream freezer according to manufacturer's directions. Makes 1 gallon.
I usually make half of the recipe because my ice cream freezer cannot hold a gallon of ice cream. Actually, making half the recipe makes two Cuisinart freezers full of ice cream.
This is the model of the Cuisinart Ice Cream Freezer I use and it makes about 1 1/2 quart ice cream.
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