Grandma’s Ice Cream

IMG_1112Pulling out a recipe from the archives to refresh in your mind a good one!! With summer here, it’s time to think about ice cream once again!!

I recently found an electric ice cream churn at a garage sale. I mean seriously, it was only a quarter!!!  How can I pass that up when it came with all the rock salt they wanted to unload as well 😉 So of course I haunted my mother for the homemade ice cream I grew up eating, because I love it!! So she passed along my beloved grandmother’s ice cream recipe.  I use my grandmother’s recipe (complete with her notes), however the technique for safely handling eggs I got from Good Eats: Churn Baby Churn!

You Need:
2 cups cream or 4 cups half and half
2 3/4 cups granulated sugar
4 eggs (yep, eggs, you will see in the video, it becomes safe!)
8 cups whole milk (I do only 6 cups for a richer ice cream)
2 tsp vanilla

First you will want to put the cream or half/half into a nice, sturdy stock pot to steep or simmer while you deal with the eggs. I put the 3/4 cup portion of the sugar in here.


You will need to crack those eggs into a stand mixer or blend with a hand mixer.  You can do it with a whisk, but it’s going to cost you those arm muscles 😉 


Slowly add the sugar till the eggs resemble a white frothy, shiny goo. I put the other 2 cups of sugar into the eggs. 


 Once I sprinkle all the sugar into the eggs, I turn the whisk up to medium. The egg/sugar combo has to reach ‘ribbon phase’ before I can add the steeped and steaming cream. The ‘ribbon effect’ is that smooth, steady stream of egg/sugar that drizzled from the whisk. 


With mixer going, slowly add the hot creamer mix to the egg mix. Please note: if you simply dump the hot cream into the egg mixture, you will create a goopy scrambled egg mess. You really have to do this slowly.

Pour a little, wait, pour a little, wait

Put this all back into the pot and bring the temp to 170*.  This will make that egg safe to consume and freeze. 


Once that is heated properly, I put it back into my stand mixer to add the rest of the cold milk.  This helps it to cool down. 

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You will want to place this mixture in the fridge to fully cool before putting it into the ice cream churn.  This will use less ice and salt when churning. 

You will add your vanilla once the mixture has gone into the ice cream churn.  Churn according to your churn’s directions, freeze to desired consistency.  Yummy!!!

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