Homemade Vanilla Ice Cream

Oxmoor House
1 gallon


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6 eggs
1 1/2 cups sugar
1/8 teaspoon salt
7 cups half-and-half, divided
1 tablespoon vanilla extract


Beat eggs in a heavy saucepan; add sugar, salt, and 2 cups half-and-half. Cook over medium heat, stirring constantly until smooth and thickened. (Mixture should coat a metal spoon.) Remove custard from heat, and stir in vanilla. Cool completely.

Combine custard and remaining half-and-half; mix well. Pour into freezer can of a 1-gallon hand-turned or electric freezer; freeze according to manufacturer's instructions. Let ripen at least 1 hour.

Created date

February 2010