ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Homemade Vanilla Ice Cream

Yield 1 gallon

Ingredients

  • 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