Sugar’s Vanilla Ice Cream
While my momma ("Sugar" to us) experimented from time to time with different ice cream flavors, this recipe was her favorite and the one she most often made. It was also my father's favorite. It should also be noted that this ice cream is extremely rich due to the use of six eggs and whipping cream.
Recipe makes 1 gallon
- 6 large eggs
- 2-1/2 cups sugar
- 1/2 teaspoon salt
- 4 cups whole milk
- 4 cups whipping cream
- 3 Tablespoons pure vanilla extract
In the large bowl, beat the eggs until foamy.
Gradually add the sugar and salt and beat until mixture thickened and pale yellow in color
Add the cream and milk and mix thoroughly.
Chill mixture in the refrigerator for one hour. (While this step is not totally necessary it will reduce freezing time.
Pour into freezer can of your favorite 1 gallon ice cream maker and follow manufacturer's instructions for freezing.
When ice cream has finished processing, remove dasher being careful not to let salty water contaminate the ice cream. Cover freezer can and repack bucket with ice and salt to let ice cream cure and harden for about an hour before serving.
- Although I don't recall Sugar cooking the mixture, as no one was concerned with salmonella in my younger years, after combining the egg/sugar and milk/cream mixtures, I would heat it to the "scalding point" (continuiously stirring to prevent scrambling). Then cool it in the refrigerator for an hour before adding it to my ice cream machine.