How to Make Homemade French Vanilla Ice Cream from Scratch

Homemade cream ice has been a delicacy since Julius Caesar was Emperor of Rome. It has been a part of American summers since Dolly Madison introduced our society to the convection and changed the name to Ice Cream. To get the old time homemade flavor again, here is a recipe that is sure to please.

Things You'll Need

• 2 cups whole milk
• 1/2 cup sugar
• 1/8 teaspoon salt
• 3 egg yolks beaten
• 1 cup thick cream
• 1 Tablespoon vanilla (3 teaspoons)

Instructions

1. Scald milk. To scald milk heat to just before the milk starts to boil.

2. Gradually add into milk sugar, salt and eggs. Cook over low heat stirring until it boils. Boil for one minute.

3. Cool to room temperature then place in refrigerator until cold.

4. Once mixture is cool. Chill freezer can in refrigerator freezer until frost forms on can. Place can in freezer tub. Put dashers into place. Do not fill can more than 2/3 full. Cover. Adjust freezer clamps.

5. Fill freezer 1/2 full of crushed ice. Add remaining crushed ice, layered with coarse salt.

6. Use 3 parts ice to one part salt. The larger the amount of ice to salt, the finer grained iced cream but it freezes more slowly. Pack solidly.

7. Allow mixture to stand in ice-packed freezer for about 5 minutes before turning on machine. Allow to run for about 5 minutes. Add more ice as necessary. Allow freezer to run until it turns with difficulty.

8. Remove freezer can from freezer and place in refrigerator freezer for about one hour.

Tips & Warnings

• If you want, instead of ripening ice cream in the refrigerator freezer, drain water. Wipe off and remove lid. Take out dasher. Plug opening in lid. Pack mixture down. Repack in ice and salt. Cover with heavy cloth and allow to freeze more solidly for an hour.

• Be sure to cook the mixture. Do not use raw eggs in ice cream due to potential of salmonella with uncooked eggs.