My favorite homemade icecream recipe Thanks to L. Hill
4 large eggs
2 cups sugar
2 tsb vanilla
1/2 tsb salt
1 can evaporated milk (12oz.)
4 cups of heavy whipping cream
2 cups of milk (1% or 2%) you may need more depending on size of ice cream freezer
Beat eggs three minutes and gradually add sugar
Beat for 2 minutes more until mixture is thick and creamy
Add vanilla, salt, evaporated milk and mix
Pour ice cream mixture into chilled ice cream bucket and add cream, crushed pepermint(candy canes work great) enough milk to bring to the fill line (peppermint 1 and 1/2 cup about) if you don’t have a fill line leave 2 to 3 inches.
Layer 2 inches of ice and then top with approximately 1/2 cup of salt. Continue to the top of the bucket.
Add 1/4 cup water to the ice and salt barrel and turn the mixer on.
Ice cream takes 20-40 minutes to freeze. Will make 4-5 quarts.
Yummy! This is not a river recipe (it could be! if we had a strong arm to hand crank it and lots of ice) But my favorite ice cream recipe. Harden in the fridge and top with hot fudge. Yummy!!!!
This entry was posted on Saturday, January 1st, 2011 at 12:26 am and is filed under River Rafting. Both comments and pings are currently closed.