Homemade Ice Cream
Indulge in creamy, velvety homemade ice cream bursting with rich flavor, made from scratch with simple ingredients.
Ingredients
2 cups milk
3/4 cup sugar
1/8 teaspoon salt
3 Eggland's Best eggs, large
1 pint (2 cups) heavy whipping cream
1 1/2 teaspoon vanilla
Preparation
- Combine milk, sugar and salt in 3-quart saucepan. Cook over medium heat, stirring constantly, 6-11 minutes or until sugar is dissolved.
- Beat eggs in bowl until light and lemon-colored.
- Gradually whisk small amount of hot milk mixture into beaten eggs.
- Slowly pour egg mixture into remaining milk mixture in saucepan, whisking constantly.
- Reduce heat to low. Cook, stirring constantly, 8-11 minutes or until milk mixture reaches 175°F to 180°F and is thick enough to coat back of metal spoon. Do not boil.
- Whisk in whipping cream and vanilla. Pour into clean bowl. Cover; refrigerate overnight.
- Freeze in ice cream maker according to the manufacturer’s instructions until desired consistency.
- Serve immediately or store frozen in freezer container with tight-fitting lid.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 272 |
| Fat | 20 g |
| Saturated Fat | 12 g |
| Cholesterol | 124 mg |
| Sodium | 87 mg |
| Carbohydrates | 19 g |
| Protein | 4 g |
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