There’s nothing better than homemade ice cream! This vanilla ice cream recipe is amazing on its own, but it can also be altered for a variety of flavors.
How to Prepare
1. Whisk eggs, sugar, honey and salt together in medium heavy saucepan until blended.
2. Stir in milk.
3. Cook over low heat, stirring constantly, until mixture reaches 160°F, about 15 minutes. Do not allow to boil. Remove from heat immediately.
4. Set pan in larger pan of ice water; stir occasionally for a few minutes to accelerate cooling.
5. Press plastic wrap onto surface of custard. Refrigerate until thoroughly chilled, at least 1 hour.
6. Pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can.
7. Freeze according to manufacturer’s directions, using 6 parts crushed ice to 1 part rock salt.
8. Transfer to freezer containers, allowing head space for expansion.
Adding Flavors:
Banana Nut: Decrease vanilla to 1.5 tsp. Stir in 3 mashed bananas and 1/2 cup chopped toasted pecans before freezing.
Chocolate: Add 3 oz unsweetened chocolate to custard base before cooking.
Strawberry: Omit vanilla. Partially freeze, add 2 cups sweetened crushed strawberries, finish freezing.
Cherry: Decrease vanilla to 1 tsp, add 2 tbsp almond extract. Partially freeze, add 2 lbs pitted cherries, finish freezing.