OLD FASHIONED VANILLA
1 large egg
1 c half and half
3/4 cup sugar
1 tbsp vanilla extract
3 c heavy cream (note: sometimes I do this as 1 c half and half, 2 c cream)
Put the egg, 1 c half and half, sugar, and vanilla in a blender and blend on medium speed until the mixture us smooth and sugar is dissolved. Slowly add the 3 c cream and continue blending until mixture is smooth, about 30 seconds. Transfer the mixture to ice cream machine and freeze according to manufacturer's directions. Makes slightly more than 1 qt.
Notes: ------ Hints on freezing with ice and salt: if the ice cream is not getting hard in 20-30
minutes, it's always been my experience that there is a problem with the ice-salt mixture, and almost always it's that you are using too little salt. Start the canister chilling with the ice and salt before you make the above mixture, to give it a good head start. Be sure to use LOTS of salt; the salt is what lowers the temperature to make the ice cream mixture freeze. If the ice is melting and the ice cream still isn't hard, add more ice and more salt. If you are making ice cream with alcohol in it (the above serves as a great base for Kahlua Chip), I've found it useful to put the alcohol in when the ice cream is almost done. The alcohol interferes with the freezing process, so adding it
later seems to help. Same with small solids like chocolate chips; putting them in late gets them evenly distributed, rather than all at the bottom. --
OLD TIME VANILLA
In a large mixing bowl whisk two eggs*, add 1 can of sweetened condensed milk and whisk together until thoroughly mixed. Then add 1/4 cup sugar, 1/4 cup brown sugar and again mix thoroughly. Don’t pack the brown sugar into the measuring cup, let it stay loose just as it comes out of the box. Then add 1 pint of heavy whipping cream, 1 pint of half and half, 1/4 tsp salt and 2 1/2 tablespoons of real vanilla extract. For the very best results (who wants anything less?), let the mix chill in the refrigerator for about four hours which allows the mix to "age" before freezing according to the directions with your ice cream freezer.. *If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters.
OLD-FASHIONED CHOCOLATE
2 c Sugar
2/3 c Hershey's
Cocoa
1/4 c All-purpose flour
1/4 ts Salt
2 c Milk
2 Eggs, slightly beaten
1 tb Vanilla extract
1 qt Light cream
1/2 pt Whipping cream
In medium saucepan, combine sugar, cocoa, flour and salt; stir in milk and eggs. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat. Stir in vanilla, light cream and whipping cream. Refrigerate until cold. Freeze in ice cream freezer according to manufacturer's directions. About 2-1/2 quarts ice cream.
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