** This is my grandpa’s recipe… therefore, you should know that it is more than good!
Homemade Ice Cream
Yield: 2 quarts
½ c. sugar
pinch of salt
1 tsp. vanilla
1 can sweetened condensed milk (I use reduced fat)
1 c. whipping cream
1 qt. milk (I use 2%)
Currently, I use a Cuisinart Ice Cream Maker, which is beyond convenient and easy to use! I have included the link to this machine on Amazon. With this machine you don’t need to remember to buy ice or ice cream salt (rock salt). You freeze the bowl for at least 6 hours prior. You will find my bowl in the freezer, that is unless it is in the maker and the machine is on!
I mix these ingredients together in the order that you see above. The quart of milk you see at the bottom of this list is an approximate amount. I mix up my ingredients in a bowl which has lines to designate the volume of the mixture. I fill this so that I am about a half to a whole inch below the 2-quart-line to account for the volume increase after freezing.
I have learned over the countless times I have made ice cream that I prefer using 2% milk with a slight increase in the whipping cream. If you choose to use whole milk, you may prefer to decrease the amount of whipping cream by half. Also I have thought about experimenting with almond milk; however, until I decide what I want to replace the rest of the milk products with I haven’t seen the point.
Once I have the mixture mixed, if the time is available I refrigerate the mixture until it is cool. This will help it freeze in the machine faster and can contribute to a better overall texture.
**You may add 3 Tbsp of vodka, per quart of mixture, before adding into the machine to help keep ice cream softer (more scoop-able!). If you have any questions about this recipe or the process feel free to email me!