Gammy’s Ba-Nilla Ice Cream

My ice cream canister holds 16 cups of liquid, so these quantities “fit.” Sometimes the ice cream seeps from under the lid letting us know it’s ready to enjoy. If you add other ingredients such as fruit, you can decrease the amount of whole milk. That’s the beauty of this recipe. You can change the quantities according to your individual taste. I watched my mother make this many, many times and she used a bit of this and a tad of that filling the canister to the “do not fill over this line.”

Put the eggs into a large bowl and using a mixer, beat the eggs very well. (They will scream when you do this.)

In a separate bowl mix together sugar and salt and gradually mix it into the eggs. Mix well. Add sweetened condensed milk. Mix well. (I use Eagle Brand.) Add whole milk. (We called it ‘sweet’ milk when I was a kid.) Stir. Add banilla (vanilla) extract. Stir.

Pour mixture into a large saucepan and heat to almost boiling. Use a whisk to stir continuously so it doesn’t stick. You know it’s cooked when the dark yellow egg particles disappear. The mixture will be a beautiful rich-looking light yellow. Remove pan from heat and place in the refrigerator to cool.

Once the mixture is cooled, whip the carton of whipping cream until light and fluffy. Fold whipped cream into the cooled mixture. A larger carton of whipping cream can be used if your canister will accommodate the added fluffiness.

Pour mixture into the canister of your ice cream maker. This concoction will fit into a 16 cup canister. Either plug in the ice cream maker (and process according to manufacturer’s instructions) or start cranking.

It’s supposed to serve 8-10 people, but depending on the size bowl your guests use will determine that.

When ice cream is frozen, serve it with Gammy’s Rhubarb-Strawberry Pie. (See my Tasty Kitchen recipe box for the pie recipe.)