Monday, April 9, 2012
Homemade Vanilla Ice Cream
We have been making homemade ice cream for years. Our grandfather was raised on a farm and he almost made a science out of making ice cream from home. In fact he had to use a hand crank ice cream making. Thank goodness we have a motorized one, because otherwise making the ice cream was almost more trouble than its worth... just kidding.
After thoroughly researching ice cream according to Ben and Jerry we have decided that making homemade ice cream is extremely easy.
Start by whisking 2 large eggs for 1 to 2 minutes until the eggs are light and fluffy.
Then whisk the mixture for another minute.
Here's the secret ingredient that's in all ice cream. Ready? Well, it's air. Yup while the ice cream mix is turning in the ice and rock salt mix the ice cream liquid is being frozen while air is being added. This is what makes it light and fluffy.
High quality ice cream is approx. 2/3 ice cream and 1/2 air, while low quality ice cream is almost 50/50. So... if you want thick/dense ice cream add more to your container, so less air is added. We did ours a little more than half though.
While the ice cream is being made make sure to keep the ice up to the top of the container, and the rock salt included. Rock salt is key because it makes the ice colder which freezes the ice cream.
Aubree won one game, Ashley won the other. Our brothers lost both!
Check the container after 30 minutes. If your hand cranking.... keeping working on it.
Once the ice cream looks like this it's time to freeze the ice cream further.
All ice cream is soft when made, so by freezing it for 30-45 minutes it makes the ice cream appear more like store bought. It also won't melt in two seconds anymore.
2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk
2 teaspoons vanilla extract
Whisk the eggs in a medium bowl for 1 to 2 minutes or until light and fluffy.
Slowly add in sugar and then whisk for another minute.
Pour in cream, milk and vanilla.
Pour ice cream mix into ice cream maker.
Makes 1 quart