Ingredients
-
4
-
2 1/4
-
1
-
4 1/2
-
1/2
-
5
-
-
-
-
-
-
-
-
-
Directions
Country Vanilla Ice Cream,This home-made ice cream is great! I love this recipe and every time I make it I always say there is no reason to ever buy it from a store! There’s nothing like home-made!,To anyone that thinks that uncooked eggs are not safe that is pretty much NOT true for eggs in the US or other Countries that Don’t even refrigerate there eggs. The salmonella is 99% of the time on the outside of the egg and in the US they use a chlorine wash to rinse the eggs killing the surface salmonella 99.9% . Keeping the eggs 40 degrees and below but above 33 insures that any salmonella that is present does not multiply. If you have a concern just wash and dry your eggs before you use them. Turned out AMAZINE at 1/4th the recipe.,I tried this recipe. We stopped the electric ice cream maker after 2 and 1/2 hours. The machines instructions stated 1 to 1 and a half hours. We put the container with the ice cream in the freezer overnight. It was filled with ice crystals. It had a great flavor, but very icey. I don’t think I would make it again. I followed the directions. I would not recommend this recipe to anyone.
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Steps
|
1
Done
|
Beat Eggs With Mixer at Medium Speed Until Frothy. |
|
2
Done
|
Gradually Add Sugar, Beating Until Mixture Becomes Thick (about 5 Minutes). |
|
3
Done
|
Add Remaining Ingredients; Mix Well. |
|
4
Done
|
Pour Into Freezer Can of a 1-Gallon Hand Turned or Electric Freezer; Freeze Accourding to Manufacturer's Instructions. |
|
5
Done
|
Let Ripen at Least 1 Hour. |
