Quote:
Originally Posted by RowdysMom  Here's my favorite:
2 cans Pet or Carnation evaporated milk (NOT sweetened condensed milk)
7 eggs
3 cups sugar
4 Tablespoons flour
5 Tablespoons vanilla (if it is strong vanilla, reduce to 3 or 4)
milk to fill ice cream freezer
Some people do not cook their eggs and so you beat the eggs, add the evaporated milk and mix well together. Mix the sugar and flour together and stir into milk/egg mix till sugar is dissolved. Add vanilla and pour into ice cream freezer. Fill the freezer can to half way with regular milk (not evaporated milk) and freeze.
I cook my eggs so here's the way I make this recipe. I heat the evaporated milk and a couple cups of regular milk in a large pan - not to boiling - but until small bubbles form around the edges. Beat the eggs well and pour the eggs into the heated milk via a small stream, sirring well while the eggs are being poured into the heated milk (to keep from making scrambled eggs in the milk). Continue to stir and heat the egg/milk mix on medium heat (do not boil) until the mix coats the spoon. Take off the heat, add the sugar/flour mix and stir till dissolved and then add vanilla and cool in the fridge. Do not try to make ice cream from a hot or warm mix - it must cool completely before placing in the ice cream freezer. Put the cooled mix into the ice cream freezer, add milk to fill the can to 1/2 full and freeze.
Now, I make my ice cream from the same recipie, but I make it low fat and sugar free. I use fat free evaporated milk, skim milk, and splenda for the sugar. You could also use egg sugstitute - but I have not tried that. Of course, the resultant ice cream is not as rich and creamy as the whole fat/sugar recipie, but it is very good.
We have a large ice cream freezer and we make a full batch and then spoon the leftovers into 12 oz. plastic cups and put saran wrap held with a rubber band over the top. We put the cups in the refridgerator freezer to keep for several days. If you make the full fat recipie (using whole milk), then you can eat the leftover ice cream with a spoon out of the refridgerator freezer. If you use the low fat recipie, then you will need to put the cup in the microwave for 10-15 seconds to make it soft enough to eat.
Enjoy! |
Thanks for your recipe! When we cleaned out Mom's house, my son wanted my Dad's ice cream maker, but it didn't have a recipe with it. My dad used to make ice cream and have us all over and MmmmMmmmMmmm...it was always such a treat. I'll print off your recipe for my son so we can give that ice cream maker a try!