ICE CREAM – Mother’s Recipe

By á-171101

Ingredients

• 8 Eggs
• 1 – 1 oz. Gelatin “Unflavored” [I use Knox]
• 3 Cups Sugar [can use 1/2 Vanilla Sugar and 1/2 Regular Sugar or just 100% regular sugar]
• Dash Salt
• 1 Tablespoon Flour [heaping]
• 1 Tablespoon Vanilla
• 1 Can Carnation Evaporated Milk [regular – not the low fat]
• 3 Cups Milk [Whole]
• Heavy Cream/Half & Half
• Whole Vanilla Bean [French Touch - Optional

Preparation

Step 1

In a sauce pan, pour about 3 Cups of Milk. Heat – but do not boil. When the milk starts
to glaze over [the color of the milk will change slightly – taking on a light gray
cast] – remove from the heat.
While the milk is heating, in a large mixing bowl:
8 Eggs – beat with a mixer on medium speed – beat eggs – then on high speed
until the eggs are getting stiff [they will not peak or be as stiff as whipping
cream but will definitely have more texture to them than when you started
beating – ADD THE GELATINE WHILE BEATING EGGS.
After the eggs are beaten – continue beating on medium speed while SLOWLY
adding the 3 Cups of Sugar and a Dash of Salt.
Add 1 Heaping Tablespoon of Flour and mix on low speed with mixer or stir with
wooden spoon into mixture.
Add the Heated Milk to the mixing bowl and stir well.
Add 1 Can of Carnation Evaporated Milk and beat the mixture on medium speed
until well mixed.
Add 1 Tablespoon Vanilla
At this point – you have a choice of:
Pour the mixture into your ice cream maker, add
ingredients such as bananas, pecans, sweetened strawberries, etc.
but not peaches [separate recipe for peach ice cream].
Pour Heavy Cream or Half & Half to finish to the “Fill Line” on your ice
cream canister. Put paddle in canister, place in ice cream maker
and place in freezer. Add ice around canister with ice cream rock
salt – be careful of the salt/ice – you do not want it to get into your
canister. Churn. When stops, wipe top off – you may need to pour
some of the ice/salt water out if it is close to the canister top. Place
a thick towel over top and leave for at least 20-30 Minutes before
serving.
OR your can add the French Touch by:
Pour the mixture [without the added heavy cream/half & half] into a
container than can be tightly sealed and add about 1” of a Vanilla
Bean. Completely cool the mixture then cover and place the
refrigerator and let set overnight – or at least several hours.
Remove mixture from refrigerator. Remove the Vanilla Bean and cut it
open [lengthwise] – with a knife, scrape out the Vanilla Beams and
put them into the mixture. Stir. [They said in France that you
could wash the vanilla bean off and use it in your vanilla sugar
canister – if desired]
Mother’s Ice Cream Recipe
With Added Option of
that “French Touch”


When Ready To Freeze – Either Option:
Add mixture into the ice cream mixer and add fruits/nuts [if desired].
Add Heavy Whipping Cream/Half & Half to bring the mixture to
to the “Fill” Line of your canister. Put paddle in canister and
cover top – place in freezer. Add ice around canister with ice
cream rock salt – be careful of the salt/ice – you do not want it to get into your canister. Churn. When stops, wipe top off – you may need to pour some of the ice/salt water out if it is close to the
canister top. Place a thick towel over top and leave for at least
20-30 Minutes before serving.




I made my latest batch of ice cream with the “French Touch” and my family loved it. You will be surprised to the added flavor that is created by allowing the mixture to sit in the refrigerator overnight with the vanilla bean. It also cuts down on the freezing time necessary – because the mixture is already cooled before you put it in the freezer canister and add the cool cream.


I use heavy whipping cream and just a little half and half to bring the mixture to the “fill” line of the canister – because if you have left-over – it will stay softer more like homemade ice cream. My mother probably just used regular milk – but then there was never any left-over ice cream to be concerned about ☺! I like to store the left over ice cream in Styrofoam – the large cups and seal good with plastic wrap – I have not been able to locate any Styrofoam bowl – but this really keeps the ice cream much better than other containers that I have personally tried.


Note: If you are using strawberries – set them out with sugar to sweeten. Mash some of them up and cut others in small sizes before adding to freezer. My family likes banana/pecan. I usually mash some of the bananas up and have a few at bit size bites. [see notes on Peach Ice Cream
recipe for further information about fruits]



Vanilla Sugar is made by:
Placing regular Sugar and Whole Vanilla Beans in a canister that has an air-tight lid
and let it sit until you need it. The sugar will take on the added flavor of vanilla.
I use it in many things – usually on a 50/50 basis [mixing sugar required for a
recipe with ½ regular sugar and ½ vanilla sugar]. I use it in my pie fillings and
in some cakes. I replenish the sugar in the canister and occasionally add Vanilla
Beans. Vanilla Sugar is optional but can add another layer of flavor to a recipe.