Ice Cream 9

For nearly 25 years friends, family and co-workers have been raving about my homemade ice cream. In a good way. People often ask for the recipe, so here it is. It's nothing particularly special - I merely kept tweaking the recipe that came with my ice cream freezer until it was "just right."

(If you got the Vonnegut reference, you get free sprinkles.)

--Dick Estel, February 2012

Directions

Note: This recipe is for one gallon. I have made a two-quart variation using one egg and cutting everything else in half, with excellent results. Currently, for my two-quart recipe, I use only one cup of sweetener, half sugar and half Splenda.

Mix:

3 cups of sugar

1.5 cup milk

1 quart whipping cream.

2 quarts half & half

Beat: 3 eggs

Add eggs to milk and sugar mix and stir well

Heat over low to medium heat till hot (NOT boiling). Stir every few minutes

Add flavoring

Chill at least four hours.

Freeze according to your ice cream freezer instructions

Pig out!

Flavorings  

(For two quarts, cut everything in half)

Vanilla: 4 tablespoons vanilla

(Note: With all other flavors, use 2 tablespoons vanilla plus the specified flavor)

Chocolate: 7 tablespoons cocoa in enough hot water to dissolve it  

Toasted Almond: Chop one cup of almonds. Heat in microwave two minutes on medium heat, stir, and repeat until toasted flavor is achieved (works great with chocolate)

Coffee: 4 teaspoons instant coffee, dissolved in hot water

Peppermint: 1 1/2 teaspoon peppermint extract, crushed peppermint candy (a dozen average size sticks)

Maple nut: 1 teaspoon maple extract, 1 cup nuts

Candy/Cookies: Crush a goodly amount of Heath Bars, Butterfingers, Oreo cookies, or other cookies or candy bars

For solid flavorings (nuts, candy, cookies), stir them into the frozen ice cream immediately after freezing. For the newer "no ice or salt" models, follow instructions that came with your freezer for adding solids

Disclaimer: We accept no responsibility for subsequent weight gain!