Ice Cream

Every year for the 4th of July Matt’s family makes homemade ice cream. I love this tradition. I think the announcement that ‘The ice cream is ready,’ is as highly anticipated as the words ‘The fireworks are starting.’

This is a custard based ice cream recipe. There are plenty no cook recipes out there that are simply amazing, but I kind like the fun of making it the old fashion way…especially when celebrating the 4th!

Homemade Vanilla Ice Cream
2 eggs
1 cup sugar
1/4 teaspoon salt
2 1/2 cups whipping cream
2 cups whole milk
2 1/4 teaspoons vanilla extract
In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees F. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover and refrigerate. Starting with a cold base makes the ice cream process a little quicker. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the ice cream makers directions.

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