Ingredients Jump to Instructions ↓

  1. 3 Eggs - lightly beaten

  2. 1 1/8 cups 222g / 7.8oz Sugar

  3. 2 cups 474ml Milk

  4. 1 cup 237ml Half and half 1/8 tablespoon 1.9ml Salt

  5. 1 1/4 teaspoons 6 1/3ml Vanilla extract

  6. 1 1/2 cups 355ml Whipping cream

Instructions Jump to Ingredients ↑

  1. Combine first 3 ingredients in a large saucepan. Cook mixture over low heat, stirring constantly, 25-30 minutes or until mixture thickens and will coat a spoon.

  2. Cover and chill.

  3. Stir in half and half and remaining ingredients. Pour into the container of a 2.5 quart freezer. Freeze according to mfg. instructions Serve immediately or spoon into airtight container and freeze until firm.

  4. Posted to the BBQ List on July 26, 1998 by Jack Chambles

  5. Note: I bought a Krupps Ice cream maker from Williams Sonoma ($55.00) and it does an excellent job. It makes freezing ice cream effortless. The above recipe can be doubled to make 3-3/4 quarts.


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