Grandma's Homemade Ice Cream

I love homemade ice cream. It's so delicious. And so easy. And so delicious. And not very expensive at all. And so delicious.

Have I mentioned it's delicious?

Well, it is.

First, you need an ice cream maker. I got my for Christmas last year from my mother. It's different from hers but works just fine and dandy.

Second, you need a mixer. And some eggs, apparently. I chilled my bowl and beater in the fridge first. Don't ask me why; I just did.

Start yourself off with four eggs. Beat them up real nice.

Gradually beat in 2 1/2 cups sugar. Hey, no one said anything about fat-free 'round here.

It should look like this when you're done.

Mix in four cups of cream. That'd be two pints. (Yes, I looked it up.)

Now for the best part: add two tablespoons vanilla. If you use imitation vanilla, add three tablespoons. Turn off your mixer, stick your face over the bowl, and inhale. Ahhh, yummy.

Turn your mixer back on and add 1/2 tsp salt. Or maybe 1/4 tsp. I can't remember, I just tossed some in, like so.

Finally add four cups milk. Two percent would probably be the most delicious but we only buy skim in this household. It still works.

Then pour the whole thing into your freezing canister. If it looks like you'll still have room you can toss another cup or two of milk in there. I did.

Ice cream is not an exact science.

Just make sure you have some room left because it will expand when it freezes.


Now go outside and grab a couple of buckets of snow. Expect to make several such trips. Also grab a container of salt. Plan on using the whole thing.

Put in some snow.

Add some salt. And don't be stingy about it, neither. :)

Continue layering snow and salt until you fill 'er up. I also poured some water in so it got nice and compacted. Use a spoon to shove the snow down as it melts.

You'll have to keep adding snow and salt for a while. It takes about 40 minutes. Or longer. Sometimes when it takes longer I just stop it anyway. I don't wait for it to stop itself. I don't think it matters.

When it stops, or when you get tired of waiting for it, remove the canister and wipe the salt and snow off. You don't want any of that getting into your ice cream! Pour it into a container (I use old ice cream buckets because they're for...well...ice cream) and stick it in the freezer. I love mine nice and soft so I usually eat (or drink!) some of it before I put it in the freezer. So delicious.


Here it is all together:

4 eggs
2 1/2 cups sugar
4 cups cream
2 tbs vanilla
1/2 tsp salt
4-6 cups milk

Beat eggs. Gradually add sugar. Add remaining ingredients. Freeze. Voila!