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Make Your Own Ice Cream at Home, It’s Better!

Crystal Erickson
Crystal Erickson

My wife is quite good at baking. It’s a knack she gets from her mom. She also got her homemade ice cream recipe from her mom. People who have received a container of it have lost their minds, even eaten the entire container in one sitting.

A few weeks ago someone asked for the recipe for Crystal’s ice cream. I asked if it was a big secret and it isn’t. It does require a large kitchen mixer and an ice cream maker. She doesn’t use the vanilla extract you see mostly in grocery stores. She uses clear vanilla that comes in a large glass bottle from Mexico.

So here it is: Crystal’s Ice Cream

  • 6 eggs
  • 1 1/2 cups sugar
  • 2 pints Heavy Whipping Cream
  • 2 cups whole milk
  • 2 Tablespoons Vanilla (Clear Vanilla from Mexico)

I whip the eggs (better to use old or expired eggs, not fresh ones) on high speed for awhile, 10 minutes or so? Then add sugar gradually and mix on high another 10 minutes or so. This will whip up nicely. The longer you whip, the more it makes. Slow mixer down to stir. Add cream, milk and vanilla. Pour mixture into metal container, put in large ice cream maker tub and attach motor and plug in. Add ice cubes and ice cream salt in layers on the outside of metal container. May stop when done or if it stops right away, move ice to get it going again. May run 30-45 minutes? When done will be like soft serve ice cream. Put in freezer to get firmer.

This is how I make it with my ice cream maker. I also use the clear vanilla from Mexico. Not sure if yours is the same or not?

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