Prep 45 mins
Cook 1 hr
This is the recipe my Granny has used for as long as I can remember. My brothers, sister and I would get so excited when Pop-Pop would get the hand-crank ice cream maker out. We knew we were in for the best homemade ice cream ever. No idea where this originates from.
- Add the first 3 ingredients to a saucepan.
- Over low heat, cook and stir constantly for 25-30 minutes or until the mixture gets thickened and will coat a spoon; cover and chill.
- Add in half-and-half and the remaining ingredients to the chilled mixture; stir to combine.
- Pour mixture into the container of an 5-quart electric ice cream maker (or hand-crank freezer for you die-hards).
- Freeze following the manufacturer's directions.
- Serve right away or transfer to an airtight container and freeze until firm.
Great results!! Nice home made texture and not overly sweet or fat laden. I made a half recipe and only had half and half. So, I used 1.5 c. milk and 3 c half and half for the same milk to cream ratio in the original recipe. No eggy taste! The mixture thickened very slightly at about 170 F when I removed from heat.... I wanted to find a good home made ice cream that is generous with the vanilla as a base to copy Lappert's vanilla macademia nut from Hawaii. Adding 2/3 c toasted and halved macademia nuts to a half recipe definitely fills my craving!
Wonderful! The custard never really thickened, but the ice cream tastes great, not eggy at all.
I am sad to say that this ice cream didn't work for us. I made the ice cream in my Cuisinart ice cream maker and it looked perfect. But it sure did smell like eggs. My kids, the ice cream lovers, thought it smelled funny. One child ate it, but the other two wouldn't eat more than a bite. I personally thought the same, it tasted good but smelled funny, just too much vanilla as well. I am sorry that we didn't enjoy it.