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Recipes & Cooking
I need a home made vanilla ice cream recipe
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<blockquote data-quote="greybeard" data-source="post: 1152127" data-attributes="member: 18945"><p>After 3 attempts, I have it like I wanted.</p><p>2 packs of Junket Very Vanilla mix.</p><p>1 pint Bordens Heavy Cream. (Don't skimp on this one--use the best heavy cream you can find)</p><p>2 cans evap milk.</p><p>1 can sweetened condensed milk.</p><p>1 pint half and half.</p><p>1/2 -3/4 cup of sugar. </p><p>10 whole FRESH eggs. </p><p>3 qts whole milk. </p><p>1 tablespoon general purpose (NOT selfrising) flour.</p><p>1 pinch of salt.</p><p>1 teaspoon of vanilla extract. (the kind of teaspoon you stir your tea with) </p><p></p><p>Mix dry ingredients well.</p><p>In a separate bowl, Beat the eggs with mixer for about 1 minute. </p><p>Combine liquid milk ingredients, and mix on low speed for 2 minutes--add dry ingredients as you mix--reserving 1 qt milk--add eggs slowly, mix for another 30 seconds or so. Pour into 1.5 gal ice cream freezer. Add enough whole milk to bring volume to 2 1/2" below top of freezer can. Stir slightly, install dasher and can lid and start churning. Took just over 1 hour and 25 lbs of ice and 1/2 box of rock salt for it to freeze.</p><p>It's rich, it's creamy, it's good. (and no, it wasn't inexpensive)</p></blockquote><p></p>
[QUOTE="greybeard, post: 1152127, member: 18945"] After 3 attempts, I have it like I wanted. 2 packs of Junket Very Vanilla mix. 1 pint Bordens Heavy Cream. (Don't skimp on this one--use the best heavy cream you can find) 2 cans evap milk. 1 can sweetened condensed milk. 1 pint half and half. 1/2 -3/4 cup of sugar. 10 whole FRESH eggs. 3 qts whole milk. 1 tablespoon general purpose (NOT selfrising) flour. 1 pinch of salt. 1 teaspoon of vanilla extract. (the kind of teaspoon you stir your tea with) Mix dry ingredients well. In a separate bowl, Beat the eggs with mixer for about 1 minute. Combine liquid milk ingredients, and mix on low speed for 2 minutes--add dry ingredients as you mix--reserving 1 qt milk--add eggs slowly, mix for another 30 seconds or so. Pour into 1.5 gal ice cream freezer. Add enough whole milk to bring volume to 2 1/2" below top of freezer can. Stir slightly, install dasher and can lid and start churning. Took just over 1 hour and 25 lbs of ice and 1/2 box of rock salt for it to freeze. It's rich, it's creamy, it's good. (and no, it wasn't inexpensive) [/QUOTE]
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I need a home made vanilla ice cream recipe
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