Homemade Ice-Cream | Recipe

As summer is right upon us, what better way to celebrate than with some homemade ice-cream?! The husband and I have made this recipe several times, however just recently we did so with fresh farm eggs and we can taste a huge difference if just the richness of flavor. This is the recipe he grew up eating. As it turns out, it is his great grandmother’s recipe! I love that those things have been passed down through the generations. That we will pass down these recipes, and one day even our children’s children will be making this yummy treat! So get ready for some awesome homemade flavor!

• 6 jumbo eggs (or about 7 fresh farm eggs)
• 2 tablespoons flour
• 1 1/2 cup sugar
• 1/2 gallon whole milk
• Dash of salt
• 1 pint half and half
• 1 tablespoon Vanilla
• Rock Salt – for the freezing 

• Beat eggs in large pan on the stove
  • Make sure the stove top is OFF
• Whisk in flour and sugar & as well dash of salt
  • May appear a tad lumpy – that’s ok, get it as smooth as you can
• Pour in milk & whisk together
• Turn heat up to high and do not move from pan
• Start whisking constantly (it will burn if you aren’t careful!)
• When it starts getting hot (you can judge by the heat from the side from the side of the pan) turn down to medium, then low and keep stirring until thickened
• When it coats a spoon, it is thick enough
• Pour into large container to cool
• Add Vanilla and mix together
• Pour into Ice Cream Machine
• Fill to fill line with the half and half (or just use the whole pint)
• Freeze according to your freezer directions

This is how we cooled the ice-cream prior to adding the vanilla. 

Here’s the ice-cream machine! It doesn’t need to be filled all the way to the top if you have a larger one like this one is. You can see the color difference in the cream added to the top.

Best to do this outside where it can be a little messy! Follow the instructions for your machine, then enjoy your delicious summer treat!

The finished product! Delicious!