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Name: Homemade Vanilla Ice Cream
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: not set
Ingredients: 2 cups Whole milk; 1 3/4 cups Sugar; 1/2 tsp Salt; 2 cups Half-and-half cream; 1 tbsp Vanilla extract; 4 cups Whipping cream

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INGREDIENTS

2 cups Whole milk
1 3/4 cups Sugar
1/2 tsp Salt
2 cups Half-and-half cream
1 tbsp Vanilla extract
4 cups Whipping cream

INSTRUCTIONS

Scald milk until bubbles form around the sides of the pan.

Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream.

Cover and chill in refrigerator for 30 minutes.

Freeze as directed (below).

Will need 10 lbs of crushed ice (crushed!) you can also use clean snow. 2 cups of rock salt or 1 1/3 cups table salt.

Before freezing, wash the can, beater and lid with cold water. Pour the cream into can then set in freezer, making sure it is set securely in the bottom of the freezer. Attach motor unit and latch down securely. Plug in after packing ice and salt. You can also start and then pack the ice and salt. Put 3 inches of ice in the tub all around can and sprinkle salt evenly over the ice. Continue adding ice and salt in above proportions layer by layer until the tub is filled up to but not over the top of the can.

After the tub is filled, add 1 cup of cold water to the ice and salt mixture. This will help the ice from melting and settle which will shorten freezing time. It will also help keep the ice from jamming and causing nuisance stops.

As the ice melts and settles it will be necessary to add more ice and salt as needed to keep the tub filled. Don't let the drain hole get plugged with ice. If the unit stalls because of clogged ice, simply restart the unit by turning the can with your hands.

When the motor slows down, after about 30 minutes, wipe all the ice and salt from the lid and can. Unplug and check the ice cream. Ice cream should be the consistency of mush. Remove the beater and clean. Pack the ice cream down Replace the lid and put cork in the top of lid. Place the can in freezer to harden ice cream

For better ice cram prepare the mixture the day before so it's very cold before pouring in freezer.

If it is too soft there is not enough salt. If it is too grainy, icy or hard then you have used too much salt or too big of ice cubes.

NOTES

For strawberry ice cream: Add 4 cups pureed strawberries to the chilled mixture.
For Banana Ice Cream: Add 3 cups mashed bananas to the chilled mixture.
For Peach Ice Cream: Add 4 cups pureed peaches to chilled mixture.

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Homemade Vanilla Ice Cream

2 cups Whole milk
1 3/4 cups Sugar
1/2 tsp Salt
2 cups Half-and-half cream
1 tbsp Vanilla extract
4 cups Whipping cream

Scald milk until bubbles form around the sides of the pan. 
Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream. 
Cover and chill in refrigerator for 30 minutes. 
Freeze as directed (below). 
Will need 10 lbs of crushed ice (crushed!) you can also use clean snow. 2 cups of rock salt or 1 1/3 cups table salt. 
Before freezing, wash the can, beater and lid with cold water. Pour the cream into can then set in freezer, making sure it is set securely in the bottom of the freezer. Attach motor unit and latch down securely. Plug in after packing ice and salt. You can also start and then pack the ice and salt. Put 3 inches of ice in the tub all around can and sprinkle salt evenly over the ice. Continue adding ice and salt in above proportions layer by layer until the tub is filled up to but not over the top of the can. 
After the tub is filled, add 1 cup of cold water to the ice and salt mixture. This will help the ice from melting and settle which will shorten freezing time. It will also help keep the ice from jamming and causing nuisance stops. 
As the ice melts and settles it will be necessary to add more ice and salt as needed to keep the tub filled. Don't let the drain hole get plugged with ice. If the unit stalls because of clogged ice, simply restart the unit by turning the can with your hands.  
When the motor slows down,  after about 30 minutes, wipe all the ice and salt from the lid and can. Unplug and check the ice cream. Ice cream should be the consistency of mush.  Remove the beater and clean. Pack the ice cream down  Replace the lid and put cork in the top of lid. Place the can in freezer to harden ice cream
For better ice cram prepare the mixture the day before so it's very cold before pouring in freezer. 
If it is too soft there is not enough salt. If it is too grainy, icy or hard then you have used too much salt or too big of ice cubes.

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Nutrition

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Serving Size: 1 Serving (105g)
Recipe Makes: 10 Servings

Calories: 152
Calories from Fat: 131 (86%)

Amt Per Serving		% DV

	Total Fat 14.6g	19 %
	Saturated Fat 9.1g	45 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 0.5g
Cholesterol 51.3mg		16 %
Sodium 9798.4mg		338 %
Potassium 93mg		2 %
Total Carbohydrate 3.2g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 3.2g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 152

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