Homemade Vanilla Ice Cream
Ingredients
- 2-3 cups sugar
- Pinch of salt
- 2 cups milk
- 1 (14 oz) can Pet milk, chilled
- 4 eggs, beaten
- 1/2 tsp vanilla flavoring
- Milk (enough to fill ice cream maker to 3/4 full)
Step-by-Step Instructions
- Cream together the sugar, salt, eggs, and vanilla until well combined.
- In a separate bowl, whip the Pet milk until frothy and add to the sugar mixture.
- Pour mixture into the ice cream maker and add enough milk to fill the freezer to 3/4 full.
- Freeze according to your ice cream maker’s instructions, typically 30-45 minutes until thick and creamy.
Common Problems and Solutions
Q: Can I use this recipe if I'm concerned about raw eggs?
A: No, this is a no-cook recipe that contains raw eggs. If you're concerned about food safety, look for a cooked custard-based ice cream recipe instead, or use pasteurized eggs.
Q: Why does the recipe call for whipping the Pet milk?
A: Whipping the chilled evaporated milk adds air and volume to the ice cream base, creating a lighter, creamier texture without having to cook a custard.
Tips and Techniques
Chilling the Pet milk (evaporated milk) beforehand is essential—it whips much better when cold. You can even chill the mixing bowl for best results. If you want to add mix-ins like fruit or chocolate chips, stir them in during the last few minutes of freezing.
Ingredient Substitutions
- Pet milk (evaporated milk): heavy cream
- vanilla flavoring: vanilla extract or vanilla bean paste
Equipment Needed
- 1-gallon ice cream maker (hand-crank or electric)
- Mixing bowls
- Electric mixer or whisk (for whipping the Pet milk)
- Measuring cups and spoons
Historical Context
No-cook ice cream recipes became popular in the South as an easier, faster alternative to custard-based ice creams, especially for church socials and family gatherings where hand-crank freezers were the entertainment as much as the dessert.
