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Posted: July 3, 2016
Recipe by: Anita Hansen
Hands down, this is our family favorite when it comes to summertime yummy-ness! Add fresh strawberries on the side and oh-me-oh-my is it good!
Active Time
20 minutes
Total Time
12 hours
Yields
4 quarts

Ingredients:

  • 3-1/4 c granulated Sugar
  • 2 Tbsp. Cornstarch
  • 1/2 tsp. Salt
  • 1-1/2 Tbsp. Vanilla
  • 7 c. Whole Milk
  • 5 Eggs, beaten
  • 2-3/4 c. Heavy Cream
  • 1-1/2 c. Half & Half

Directions:

Day 1

  1. 1. Freeze an empty Cuisinart ice cream maker canister in the deep freeze at least 24 hours prior to actually freezing your ice cream mixture.
  2. 2. To make the ice cream mixture, mix together the sugar, cornstarch, and salt in a large stainless steel saucepan. (The BRK Alpha 6.3 Qt with Steel/Glass lid is perfect for cooking and chilling this mixture.)
  3. 3. Over medium heat, slowly stir in the milk, stirring constantly.
  4. 4. Very slowly, add the beaten eggs and continue to stir.
  5. 5. Reduce heat to low and cook until mixture thickens slightly.
  6. 6. Slowly add vanilla, half & half, and heavy cream.
  7. 7. Refrigerate, covered, for 12-24 hours in a stainless steel or glass container.

Day 2

  1. 1. Remove mixture from the refrigerator. Give the mixture a gentle stir.
  2. 2. Remove pre-frozen empty Cuisinart canister from the deep freeze and immediately place it in the Cuisinart ice cream maker motor base.
  3. 3. Insert the dasher and place the lid on top.
  4. 4. Turn the ice cream maker on.
  5. 5. Quickly pour the ice cream mixture into the ice cream maker's pre-frozen canister through the funnel in the lid.
  6. 6. Set a timer for 35 minutes and let the ice cream maker do its job.
  7. 7. When the timer goes off, turn off the ice cream maker and remove the lid and dasher.
  8. 8. Using a silicone spoonula scrape the ice cream off the dasher.
  9. 9. Serve in a pretty ice cream dish! Or, if you need to wait for serving time, use the silicone spoonula to scoop the ice cream out of the canister and into an airtight container. Store in your deep freeze until serving time.

Author's Notes:

Allowing the ice cream mixture to sit overnight in the fridge before freezing is the key to the rich deliciousness of this recipe. Be sure to follow this step! Cover the empty canister with a plastic bread bag or aluminum foil to keep the interior clean between uses. We store our empty canisters in the freezer full time during ice cream season! This recipe makes enough ice cream mixture for TWO 2 Qt. Cusinart Ice Cream canisters. I keep two canisters in our deep freeze so I can make the full recipe on one day. When we can't use that much ice cream all at once we wait a day or two and then freeze the remaining ice cream mixture for a new fresh batch. If you have only one canister you'll need to hand wash it and freeze it again for 24 hours before re-use. Be careful to use only silicone or plastic utensils inside the Cusinart canister as metal items can damage the interior.

Images:

Homemade Vanilla Ice Cream
Homemade Vanilla Ice Cream
Homemade Vanilla Ice Cream
Homemade Vanilla Ice Cream

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Homemade Vanilla Ice Cream

  • Prep
    20 minutes
  • Total Time
    12 hours
  • Yields
    4 quarts

Description

"Hands down, this is our family favorite when it comes to summertime yummy-ness! Add fresh strawberries on the side and oh-me-oh-my is it good!"

Ingredients

  • 3-1/4 c granulated Sugar
  • 2 Tbsp. Cornstarch
  • 1/2 tsp. Salt
  • 1-1/2 Tbsp. Vanilla
  • 7 c. Whole Milk
  • 5 Eggs, beaten
  • 2-3/4 c. Heavy Cream
  • 1-1/2 c. Half & Half

Directions

Day 1

  1. 1. Freeze an empty Cuisinart ice cream maker canister in the deep freeze at least 24 hours prior to actually freezing your ice cream mixture.
  2. 2. To make the ice cream mixture, mix together the sugar, cornstarch, and salt in a large stainless steel saucepan. (The BRK Alpha 6.3 Qt with Steel/Glass lid is perfect for cooking and chilling this mixture.)
  3. 3. Over medium heat, slowly stir in the milk, stirring constantly.
  4. 4. Very slowly, add the beaten eggs and continue to stir.
  5. 5. Reduce heat to low and cook until mixture thickens slightly.
  6. 6. Slowly add vanilla, half & half, and heavy cream.
  7. 7. Refrigerate, covered, for 12-24 hours in a stainless steel or glass container.

Day 2

  1. 1. Remove mixture from the refrigerator. Give the mixture a gentle stir.
  2. 2. Remove pre-frozen empty Cuisinart canister from the deep freeze and immediately place it in the Cuisinart ice cream maker motor base.
  3. 3. Insert the dasher and place the lid on top.
  4. 4. Turn the ice cream maker on.
  5. 5. Quickly pour the ice cream mixture into the ice cream maker's pre-frozen canister through the funnel in the lid.
  6. 6. Set a timer for 35 minutes and let the ice cream maker do its job.
  7. 7. When the timer goes off, turn off the ice cream maker and remove the lid and dasher.
  8. 8. Using a silicone spoonula scrape the ice cream off the dasher.
  9. 9. Serve in a pretty ice cream dish! Or, if you need to wait for serving time, use the silicone spoonula to scoop the ice cream out of the canister and into an airtight container. Store in your deep freeze until serving time.

Author's Notes

Allowing the ice cream mixture to sit overnight in the fridge before freezing is the key to the rich deliciousness of this recipe. Be sure to follow this step! Cover the empty canister with a plastic bread bag or aluminum foil to keep the interior clean between uses. We store our empty canisters in the freezer full time during ice cream season! This recipe makes enough ice cream mixture for TWO 2 Qt. Cusinart Ice Cream canisters. I keep two canisters in our deep freeze so I can make the full recipe on one day. When we can't use that much ice cream all at once we wait a day or two and then freeze the remaining ice cream mixture for a new fresh batch. If you have only one canister you'll need to hand wash it and freeze it again for 24 hours before re-use. Be careful to use only silicone or plastic utensils inside the Cusinart canister as metal items can damage the interior.

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