Homemade Vanilla Ice Cream
May 22, 2007
My first batch ever of homemade ice cream. Rich, velvety, and vanilla-y.
As a child, we spent lots of our summers at my grandparents’ house, in a tiny, not-even-big-enough-to-be-on-the-map northeast Texas town. We started everyday with chocolate gravy for breakfast or homemade apple butter on toast. We spent the rest of the day playing with our cousins who lived near by or “working”: gathering and shelling pecans, feeding cows and chickens, harvesting vegetables, and snapping peas.
- 4 eggs
- 1 egg yolk
- 1 1/2 cup sugar
- 1/4 cup dark brown sugar
- 1 (12 oz) can evaporated milk
- 12 oz heavy cream
- 1 (14 oz) can sweetened condensed milk (we love Eagle Brand!)
- 1 1/2 Tbsp pure vanilla extract
- Whole milk