Homemade Vanilla Ice Cream
THE NIGHT BEFORE: Wash the freezer can & beater & large pourable mixing bowl and place in refrigerator freezer.
From prep to eating time is approximately 2-2.5 hours...
FIRST Prep IC Maker: sinks & counter area clean, tub in sink & check motor, open rock salt- get 5 oz measure cup ready, CRUSH ice & put in cooler... FOR BEST RESULTS: Need to take a sledge hammer to the Grocery store so-called CRUSHED ICE! (KC & helpers have used sledge hammer in PO mail basket or crush directly in cooler)
PREP THE MIX: In large COLD pourable bowl, beat eggs w/ electric mixer until light. Add sugar gradually until the mixture is thick, scraping bowl. Add milk, cream, vanilla(careful measurement-9/2016 a bit too much), salt and then mix well & scrape bowl frequently.
BEGIN THE PROCESS: Place freezer can into tub, centered, stable in the bottom of the tub. Carefully pour in mixture to fill line, about 2/3 of can. Place dasher in can, cover so dasher sticks through the top, attach motor and plug in. Tub will start spinning to the right; Begin salt/ice layers w/ 3 inches ice & then 5 oz salt (measure the salt), repeat layers up to the top of the can, but not covering it. When top is reached, pour in 1 cup of water, to start the melting process.
>>>As ice melts, continue to add 3 inches ice & 5 oz measured rock salt, to keep ice to the top of the can. Cream is finished when IC maker stops, about 30-45 minutes.
Thoroughly wipe any salt & ice around can top & remove top. Cream should be be about the texture of mush.
Scrape & remove the beater. Scrape sides of the can & pack down the cream. Place cork in center of cover & replace on top of can.
TO RIPEN: Empty some water, leaving only enough water up to the drain hole. Repack the freezer tub with lots of layers of ice & salt: 5 oz rock salt for every two double handfuls of ice, until top of can & tub are completely covered. Wrap tub tightly w/ a heavy beach towel & leave for 1 hour to ripen.
BEST TO EAT RIGHT AFTER RIPENING, BUT...
To hold the cream longer, add more ice & salt (in above proportions), to keep the top of can & tub covered. Will hold for couple more hours, if nec.
Last Modified: September 6, 2020