Monday, April 19, 2010

Vanilla Ice Cream

After ranting and raving about the family vanilla ice cream recipe, I thought I should probably post it.

I thought for sure I'd already posted it or at least had it saved on my computer when I went to mix it up last week, but I couldn't find it. I knew I'd seen the actual recipe card (you remember those old fashioned things, don't you?) somewhere in my kitchen recently, so I looked in all of the usual places: the clip where I used to hang cards back when I used them, the miscellaneous basket, I even resorted to looking through the actual recipe card box. The entire thing (which is a mess, because Z dumped it out one time, and I haven't put it back together since, so I had to look through every.single.card). Couldn't find the recipe. I was about to call Mom and have her read it to me or e-mail it to me when I looked one last place: it was magneted to the refrigerator. In plain sight the whole time. Fortunately, I had a friend to chat with on the phone while I was looking, so it wasn't too much of a pain.

Recipe found, I proceeded to mix it up, stick it in the freezer and go directly to the computer to type it in. An hour later (because you don't go "directly" to do anything in this house), it was safely saved in my recipe file. And, just for safe keeping, and because you all really have to try this, here it is for the www, too.

• 4 eggs
• 2 C sugar
• 3-4 C 1/2 & 1/2 or light cream
• 2 T vanilla, preferably Mexican
• 1/2 t salt
• 5-6 C milk (enough to raise mixture level to “fill line” of cylinder)

1. Beat eggs until light.
2. Add sugar gradually, beating until mixture thickens.
3. Add salt and vanilla and some 1/2 & 1/2. Mix
4. Pour into cylinder.
5. Add remaining 1/2 & 1/2 and milk to “fill line.”
6. Chill in fridge.
7. Freeze according to ice cream freezer instructions.

Yes, it has raw eggs in it. And my mother, who has had salmonella and strongly discourages me from eating raw cookie dough as a result (so I don't; nope; not ever), still makes it. It's that good. Live dangerously.

Oh, and when it says "preferably" on the vanilla, referring to Mexican vanilla, that means "only if you want it to be the best homemade vanilla ice cream you've ever tasted." If not, feel free to use regular vanilla flavoring.

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