A traditional homemade ice cream with a rich custard base, easily adapted for either vanilla or chocolate.
Author
Linda Phillips
Recipe
| Measurements | Ingredients |
|---|---|
| 6 | Eggs |
| 2 cups | Sugar |
| 1 can | Eagle Brand Milk (Sweetened Condensed) |
| 1 tablespoon | Vanilla |
| To Fill | Milk (Homogenized) |
| For Chocolate: | |
| 1 can | Hershey’s Chocolate |
Instructions
- In a large bowl, beat the eggs and sugar until well blended.
- Add the Eagle Brand milk and vanilla. Mix well.
- Pour the mixture into the freezer canister.
- Fill the canister to the designated fill line with homogenized milk.
- For chocolate ice cream, add 1 can of Hershey’s Chocolate and stir to combine.
- Freeze according to your ice cream maker’s directions.
Note
This recipe uses uncooked eggs. For those with health concerns, consider using pasteurized eggs.
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