I’ve made this ice cream recipe for years. PAM used this same recipe for our home-made ice cream as I was growing up. She got it from a friend over fifty years ago.
It’s never been tweaked, added to, or changed in any way. That makes this an heirloom recipe, right?
We made this ice-cream last week to have with Fun Son’s birthday cake. It wasn’t a cake like the ones you normally think of as birthday cake. It was more of an ooey-gooey-recipe-of-chocolatey-goodness-that-I-can-hardly-wait-to-share-with-you cake.
After eating from the churn on the “birthday” night, I froze the remaining ice cream. Today, I scooped some neatly into a fancy thrift-store compote.
It’s fun to make things more special with the presentation (wink).
- 4 eggs, well beaten
- 2 cups sugar
- dash salt
- 1 quart milk (plus extra for filling container)
- 1 can sweetened-condensed milk
- 1-1/2 Tablespoon vanilla extract
- In heavy 4-quart pot over low heat, combine first four ingredients. Stir continuously over low heat until mixture steams. Remove from heat and cool.
- Add sweetened-condensed milk and vanilla extract. Stir until combined well, and pour into freezer. Add additional milk to ice cream maker's fill line. Process ice cream as usual. Enjoy!
- (For 1-1/2 gallon freezer, use 5 eggs, 3-1/2 cups sugar, 3 Tablespoons vanilla, and still one can of sweetened-condensed milk.)
Feel free to drizzle your favorite syrup on top. Handy Builder Dad likes Strawberry Fig Preserves over his ice cream. I tried it once when I visited, and it is really good!
What’s your favorite syrup for ice cream? Do you add anything else, like sprinkles or fruit?