Since I now have some kick ass meds to keep my back pain in check, I have been doing a whole shit load of fartin around in the kitchen. I made my first peach cobbler from someone's recipe that David brought home. It was a sad thing to behold let me tell you. So when I improved the recipe and sent it back to the woman who gave it to David, I instantly became her enemy. Go figure, it was an old family recipe that tasted like crap and I made it better. David loved it after I changed it but he isn't gonna tell her cause he works with her.
She gave David a recipe for home made vanilla ice cream. It called for a cup of flour, 6 eggs, 3 cups of sugar, etc... David made it according to instructions and I was there to help him if he needed it. He followed everything to the letter. We waited 12 hours so it would harden nicely like it said. It tasted like vanilla ice cream with flour in it. It was pure crap.
David told her it was great. Best ice cream he ever made. When he got home he said let's drop the amount of flour and sugar down a bit. That was the nastiest ice cream he ever had he said. So I took it upon myself to rig up a great tasting ice cream from scratch all my own. I gave him a list of stuff to get me and plenty of rock salt and a couple of bags of ice.
It took me only two trys but I got it. I made 1 gallon of this stuff. David swears it tastes like store bought Blue Bell Homemade Vanilla ice cream. If you want to try it then check it out below.
Old Fashioned Homemade Vanilla Ice Cream
16 oz. carton of Heavy Whipping Cream
1 can Eagle Brand Sweetened Condensed Milk
1/4 cup vanilla
16 oz. Karo light syrup
1/2 gallon of milk
Place the heavy whipping cream in the freezer for 20 minutes to let it become freezing cold but not frozen. While that is freezing up a bit, set up your ice cream maker. I have an old one from the 70's so things will be quite different. You might need to play around with the recipe if your ice cream maker is small.
Pour the Eagle Brand milk into a medium large bowl. Whisk in the vanilla and Karo syrup and then the very cold heavy cream. Add a bit of the regular milk and whisk for one minute. Pour into the ice cream container and then add the rest of the milk all the way up to the 1 gallon mark. Add the paddle and set the ice cream maker according to the manufacturers instructions.
While the ice cream is churning you can clean up the mess and set up a covered container big enough for the ice cream to sit in the freezer. Pour the ice cream into the container and freeze. It should be ready in 8 to 12 hours.