The ice cream market has exploded with flavors, ice cream shops and creative ways to create your own special ice cream. Still, there just isn’t anything any better than homemade ice cream -- whether you bring out the old-timey hand-crank churn, the electric model or one of the new counter-top ice cream makers.
The good thing about the Davis Vanilla Ice Cream recipe is that the sky’s the limit as to what you can do with this recipe. Add your special touches after the ice cream has finished freezing for the best results. Special touches can be sliced strawberries or peaches, blueberries, cookie and candy bar crumbles, miniature marshmallows, nuts or something more exotic such as bite-sized dried pineapple.
From my sister Gail, I am also including a homemade chocolate ice cream recipe. We had both at a Memorial Day and May birthday gathering at her house.
Both of these recipes are for a 1-gallon ice cream maker.
Davis Vanilla Ice Cream
2 cups sugar
3 eggs (pasteurized) or Eggbeaters to equal 3 eggs
2 tablespoons vanilla
1 small can evaporated milk
1 box (3 oz.) instant vanilla pudding
1 gallon milk (or enough to come up to the fill line on ice cream container)
Beat eggs for 2 to 3 minutes, add sugar, vanilla, evaporated milk and pudding mix. Blend well.
Pour into ice cream drum and add enough milk to come up to “fill” line. Follow manufacturer’s directions for your ice cream freezer.
Gail’s Chocolate Ice Cream
1 cup sugar
1 heaping tablespoon flour
1 tablespoon cocoa
pinch of salt
1 teaspoon vanilla
2 cups milk
1 gallon chocolate milk
Combine sugar, flour, cocoa and salt in medium saucepan. Add about 1/2 cup of milk (this will make a thick mixture). Blend. Add eggs and the rest of the milk (not the chocolate milk). Stirring constantly, cook over medium heat until it begins to thicken. Remove from heat and add vanilla.
Cool slightly, then pour into ice cream drum/container and add enough of the chocolate milk to come up to “fill” line on container. Follow manufacturer’s directions for your ice cream maker.