Grandmother’s Homemade Ice Cream
This is a base that you can use to make any flavor of homemade ice cream. My grandmother was from Texas, and I’ve found that many Texans use this variation of ice cream recipes. The eggs give a richness to it that makes it top notch.
I used to use liquid eggs, but figured out that I can pasteurize them myself by mixing them with some of the milk, and stir them over low heat constantly until they reach 165 degrees. That is a lot cheaper than liquid eggs, but it does take more time.
Like I said, this recipe is the base, and then add any mix-ins you like.
This recipe makes 3.5-4 quarts (I make two tubs of the Cuisinart indoor ice cream maker), but you can double it for a 6 qt freezer.
Or, add some plain vanilla to some blackberry or peach cobbler for a scrumptious summer dessert!
Flavor variations we like:
- Banana chocolate-chip pecan (mashed bananas, mini chocolate chips, chopped pecans. Sometimes we add strawberries and call it Banana Split)
- Mocha almond fudge (a little strong coffee, sliced almonds, mini chocolate chips)
- Fresh peach – Best with fresh summer peaches! You’ll often find this sold on the side of the road in the summer in Texas.
Grandmother’s Homemade Ice Cream Base
Equipment
- 1 Ice Cream Freezer This recipe makes 3.5-4 qt
Ingredients
- 3 eggs pasteurized, or liquid egg equivalent
- 5 cups milk
- 1 cup granulated sugar
- 1/2 tbsp vanilla
- 1 dash salt
- 1/2 can sweetened condensed milk
- 1 cup whipping cream
- mix-ins To make your favorite flavor (fruit, mini chocolate chips, nuts, etc.)
