HOMEMADE VANILLA version 2
1 T cornstarch
6 C milk
1+1/2 C sugar
4 eggs
1/2 t salt
4 C whipping cream
1 T pure vanilla extract
Mix cornstarch to a thin, smooth paste with a little of the milk. Combine with 4 C of the milk and all the sugar, and cook in top of double boiler over boiling water, with occasional stirring, for 20 minutes. Remove from heat. Beat eggs until light colored; gradually stir into the hot mixture and return to heat. Cook 2 minutes longer, stirring constantly. Cool, pour through a strainer into your ice-cream-maker's canister, and add the remaining ingredients, stirring well. [If you want to throw in crushed fruit or other extras, now's the time.] Once the lid's on the canister, follow your usual ice-rock salt-cranking routine. Makes ~ 4 quarts.
Notes: I usually pour the final 2 C milk, salt, whipping cream, and vanilla extract into the canister and have it sitting in the 'fridge while I cook the rest of the mixture. Once everything's cooked and in the canister, you don't have to crank it right away, so the cooking part can be done way ahead of time. With our hand-cranked maker [cranking until it's extremely hard to turn the crank], the stuff emerges at a easy-to-slide-down-your-throat consistency. We like to finish making it before the dinner guests arrive, then keep it in the freezer until time for dessert, at which point the consistency seems ideal. By the next morning, it's much harder than store-bought-with-preservatives varieties.
HONEY VANILLA
A big hit at the Highland Games in
Kansas City
it's a honey/oatmeal flavor.
Prepare a 2 qt batch of the Old Time Vanilla mix and then add 1 cup of honey. Mix thoroughly and set in the refrigerator to age the mix. While the mix is aging, take 1/2 cup oatmeal and boil for about fifteen minutes in 1 ½ cups of water. Strain the water through a fine strainer and save the water. The cooked oatmeal can be eaten or discarded. Add the water to the ice cream mix and let it chill in the refrigerator for three hours. Freeze in an ice cream freezer according to the manufacturer’s directions.
HONEY APPLE CINNAMON RAISIN WALNUT
1/3 cup raisins
1 cup water
1 cup whole milk
1 cup half and half
1/2 cup honey
4 egg yolks
1/4 cup apple syrup
1 cup cream
1 tsp cinnamon
1/3 cup chopped walnuts
Soak the raisins in the water overnight. Beat egg yolks in a bowl Mix milk, half and half, and honey in a pan. Heat to a boil. Pour half of milk/honey mixture into egg yolks, beating while you pour. Beat well, and beat into remaining milk/honey mixture in pan. Mix over low heat for 3-5 minutes Mix in apple syrup Let cool and add cream. Right before adding to ice cream maker, beat in cinnamon. Drain raisins and mix with walnuts When ice cream has stiffened (2 minutes before done), add raisins and walnuts
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