Wednesday, February 27, 2008

Ice Cream

1. The ice cream pictured is Breyer's, not the following recipe.
2. The picture was just too good not to share.
3. Humble blueberry coffee out of the oven.

Country Vanilla Ice Cream

4 eggs
2 1/4 cups sugar
5 cups milk
4 cups heavy cream
4 1/2 teaspoons vanilla
1/2 teaspoon salt

Add sugar gradually to beaten eggs. Continue to beat until mixture is very stiff. Add remaining ingredients and mix thoroughly. Pour into freezer as directed. Makes 4 quarts. Unless you are lucky enough to have a big gallon freezer, you'll have to half or quarter the recipe. Always use the absolute best, freshest ingredients you can. I always make it the same day I pick up my raw milk and eggs. My dairy source doesn't sell cream so I have to purchase it from the store. Never use ultra-pasteurized cream. It's terrible for you and has no flavor. Seek out the best cream you can. I use Cedar Summit.


Mindy said...

the vanilla ice cream recipe i use calls for vanilla bean, but that's kind of a pain to get. do you think it's pretty good with just regular vanilla?

Shannon said...

yes, it's good with just plain vanilla. would be better with the real deal, but that gets spendy with how much ice cream we make!

Cheri said...

We made your ice cream last night! It's sooo creamy, and even after being in the freezer all night its still like soft serve! I got my grandma's recipe, and compared the two, hers calls for more vanilla and less sugar. Next time I think I'll try a cross between the two!

Shannon said...

i have cut the sugar before successfully!

Shannon said...

i'm actually surprised it's that soft...ours gets rock hard.

Cheri said...

According to Davey....the kitchenaid attachment is one of his favorite icecream makers for fluffy ice maybe thats why?