Ice cream

Our fun ice cream maker doing it's "thing"

We had a lot of left over ice cream from our wedding ice cream bar- 25 half gallon Blue Bell ice creams to be exact. Four months later and many pounds gained, we finally finished them all. Don't worry, we didn't eat it all ourselves- we had lots of help. Amazingly, we did not get tired of ice cream at all. In fact, we went straight to the store to buy more and were shocked with the price - we had not paid for ice cream in so long!  Then I remembered we had a great wedding present that had been neglected...an ice cream maker! I did a little recipe research and read some reviews. We settled on Paula Deen's recipe and it was a big hit. It had less eggs than others (some had up to 8 eggs) and we liked that it was simple. It is a bit softer than store ice cream, but the flavor was amazing. We reduced the sugar by about 1/2c., and ended up using 1c. heavy cream and 1c. 2%milk because we don't own whole milk. Then we put it in the freezer after our first sample to allow it to harden more.  I highly recommend this recipe! It tasted great with the dark chocolate brownies we made a few nights before.


Ingredients
4 eggs
2 cups white sugar
2 (12-ounce) cans evaporated milk
1 (14-ounce) can sweetened condensed milk
1 tablespoon pure vanilla extract
Whole milk

Directions
With an electric mixer, cream eggs and sugar. Add evaporated milk, condensed milk, and vanilla. Beat well. Pour into an electric ice cream churn. Add whole milk to fill line. Insert dasher. Pack cooler 1/3 full with ice. Add a layer of rock salt. Repeat layering with ice and salt until full. Note: be careful not to overfill, spilling salt into the churn. When machine starts to labor or shut off, remove the dasher and drain water. Fill with more ice and salt. Cover with a towel and let harden.

You can't tell here, but it's very creamy!