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Homemade Vanilla Ice Cream

Yield 1 gallon


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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Homestyle Recipes