Most of you are not going to want this recipe because here in the Jones casa, we still use raw eggs in our ice cream. It is the eggs that give it the texture that I like. To me, ice cream without eggs has the texture of fast food soft serve ice cream. If I wanted that, I would never go to the trouble and the mess of making homemade!
The only thing that Rickey Jones complains about is that I do not have a recipe. I’ve always just made it to look or to taste so today I’m giving the recipe thing my best shot.
Obviously, the amounts depend on the size of your freezer and your taste. I make 1 1/2 gallons.
Sugar (I use 3 1/2 to 4 cups.)
Vanilla (a lot)
Canned Milk (I use Pet or Carnation)
Half and Half
Chill ice cream metal bucket.
1. Use mixer to beat 6 3ggs. Beat well.
2. Continue beating eggs while adding sugar.
3. Add vanilla. I just pour, but I’m guessing I use about 2 tablespoons.
4. Continue mixing on low while you add the canned milk and the half and half.
5. Pour into chilled bucket.
6. Add whole milk up to your fill line.
After you make this a time or two, you will work out the right ingredients for yourself. I don’t always use half and half. Sometimes I use 2 canned milks and no half and half, and sometimes I just omit the half and half and use more whole milk.
I like my ice cream a little harder so we fill our outer bucket with salt, ice, salt, etc. By the time we finish, we have used a full box of salt. Using less will make softer ice cream.
*Obviously, if you add fruit, you may want more sugar. If you add candy (I make Butterfinger a lot), you may want a little less sugar.