Even in winter, my family can consume ice cream by the gallon. The store bought ice cream has really cool reusable buckets, but the ingredients in there are not what I want to feed them, especially on a regular basis.
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Here is the recipe I used:
- 2 1/2 cups of milk
- 2 1/2 cups of cream
- 1 cup pure maple syrup
- 8 egg yolks
- 1 tsp. vanilla
- 1/2 tsp salt
First, I mixed the cream and milk together.
You don’t have to really use cream and milk, you can just use milk if you want, making it 5 cups. The cream does add an extra bit of creamy texture to it, though.
Added vanilla and salt to the yolks and then mixed into the milk/cream mixture.
Poured into the ice cream freezer. 20 minutes later and viola! Homemade ice cream!
Now, I should really tell you that the original recipe calls for simmering the cream, milk and eggs together, then chilling for several hours.
If you choose to use store-bought eggs, you might want to consider that route. Since I am not afraid of raw eggs from my chickens (I know how and what they are fed) then I don’t worry about that step. All the ingredients are already well chilled, so I just pour it in.
The original recipe also calls for “ripening” the ice cream in the freezer for a few hours, but I am not able to get my family to understand that, so they eat it soft serve style. It’s still really good, just a bit runnier.
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Heather’s homesteading journey started in 2006, with baby steps: first, she got a few raised beds, some chickens, and rabbits. Over the years, she amassed a wealth of homesteading knowledge, knowledge that you can find in the articles of this blog.