A homemade ice cream so good, it got a stamp of approval from my hound dog!
Note: In case you are sensitive to this, this recipe calls for raw eggs.
1. In a large bowl, whisk together all of the ingredients, except for the milk! Make sure to combine the ingredients really well! Add the milk, stirring a few times until well combined!
2. Add to your ice cream maker, following the machine’s instructions (mine required being spun and frozen in my little machine for about 25 minutes), then I put it in the freezer for an additional 3 hours.
3. I then put as much as I could into one bowl, sparing a tablespoon for the husband to enjoy (kidding… it was more like a 1/4 cup), and ate it as quickly as I could without getting brain freeze!!!
Yum!
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This was SO easy!! I haven’t made vanilla in a while because you have to make the custard which i find challenging and time consuming. I did add 1 c of icing sugar instead of ¼ c.
I made this and it was good. Great texture and flavor.
But not sweet enough for me. Next time I will adjust the sugar amount.
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emilyamalloy on 8.18.2010
@bairfeet: it is correct. Fortunately with the sweetness in confectioner’s sugar, a little bit goes a long way…
bairfeet6 on 8.5.2010
I’ve been looking for an ice cream recipe that uses less sugar. I want to make sure though that 1/4 cup is right. Can’t wait to try it!