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Recipes
Old Fashioned Vanilla Ice Cream
This recipe takes a little longer, but it is worth the effort.
3
⁄4
cups sugar
1
⁄8 teaspoon salt
1
3
⁄4 cups whole milk
In heavy saucepan, combine sugar, salt, and milk. Cook over medium heat stirring
occasionally until mixture is steaming. Reduce heat to low.
In medium bowl, slightly beat eggs. Slowly whisk half of the hot mixture into the
eggs and pour back into saucepan. Cook over medium-low heat until slightly thick,
about 3 minutes. Remove from heat and refrigerate until chilled or overnight.
When ready to freeze, stir in heavy cream and vanilla into the chilled custard
mixture. Start ice cream maker and pour mixture through hole in lid. Freeze until
desired consistency or the unit stops.
Easy Vanilla Ice Cream
1 cup sugar
2 teaspoons lemon juice
2 cups heavy whipping cream
1 cup milk
1 teaspoon vanilla extract
Combine all ingredients, mixing well. Start the freezer and pour mixture through
hole in lid. Freeze until desired consistency or unit stops.
The following variations can be used with either of the Vanilla Ice
Cream recipes above.
Black Forest Variation
Stir
1
⁄2 cup chocolate syrup and 1 can (16
1
⁄2-ounce) pitted Bing cherries, drained
and halved, into ice cream after the machine has been churning 15 minutes.
Chocolate-Covered Peanut Variation
Stir
1
⁄2 cup chocolate syrup and 1 cup (7 ounces) chocolate-covered peanuts into
ice cream after the machine has been churning 15 minutes.
Cookies and Cream Variation
Reduce sugar to
1
⁄2 cup. Break 15 cream-filled chocolate sandwich cookies into
small pieces; stir into ice cream after the machine has been churning 15 minutes.
Orange-ade Ice Cream Variation
Add 1 (6-ounce) can frozen orange juice concentrate, thawed and undiluted, into
ice cream after the machine has been churning 15 minutes.
2 large eggs, beaten
1
1
⁄2 cups heavy whipping cream
1 teaspoon vanilla extract
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