Friday, July 29, 2011

Melody's Special Ice Cream

 
An update to my recipe.  I have always used this recipe and have had great reviews, but with the increasing question of eating raw eggs, I have made a couple of adjustments.  The results were TERRIFIC!

I always use whole milk and substitute 12 ounces of the milk with a can of evaporated milk.

Beat the eggs in a large mixing bowl and set them aside.  Place the sugar, salt and half of the milk in a pan and heat it to just before boiling, stirring constantly.  To temper the eggs, dip 2 cups of the warm milk mixture into the eggs and mix it well.  Then add the eggs and all to the pan and warm it all to just before boiling.  Pour the contents of the pan into a gallon jar with a lid and added the remaining milk and vanilla.  Cover with lid and refrigerate at least overnight.

Pour cooked mixture into ice cream freezer and add whipping cream.  Freeze as usual.

I have to say, it was THE VERY BEST ICE CREAM EVER!

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