Boley Family Vanilla Ice Cream
Ingredients
- 4 eggs
- 2 1/4 cups sugar very sweet to taste
- 1 1/2 Tbs. imitation vanilla won’t freeze out
- 1 pint half and half
- 1/4 tsp. salt
- whole milk
Instructions
- In a mixer, beat the eggs. Add sugar slowly while beating, then add vanilla, salt, and half and half. Pour into the ice cream maker cannister. Fill to within 2 1/2 inches of the top with whole milk. Makes a gallon.
- To really make it better, make it before dinner and then pack it in ice and salt. Then after dinner, unpack it by scraping off the extra ice on top and carry the whole freezer into the kitchen sink where you can open it up and start scooping. Packing like that in the salt and ice helps really firm it up.
Notes
NOTE: For peppermint ice cream, crush a big bar of peppermint, use 1/2 Tbs. vanilla instead plus four drops of peppermint flavoring. Doesn’t seem like much, but that big crushed peppermint stick helps. Put everything in but the crushed peppermint and freeze it. As it starts to thicken up, open the top and dump in the crushed peppermint. Don’t do it too early or it will all fall to the bottom. If you don’t want it crunchy, soften the peppermint pieces in milk before putting in the ice cream freezer.
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