Creamy Vanilla Ice Cream

I have tried several different vanilla ice cream recipes, all varying in their level of difficulty and list of ingredients.
I seriously think that my favorite is still my three-ingredient ice cream from Eagle Brand.
But...this is pretty darn tasty also.
It comes out really creamy and of course as most homemade ice creams go, are better soon after they are frozen. In my personal experience whenever I put homemade ice cream in the freezer it tends to get icy and not as flavorful as when it was first made. Does anybody else experience that as well? It can't just be me...

This photo is from right after it was churned in the ice cream freezer and these "extras" wouldn't fit into our container for keeping it all in the freezer. Just enough for a bowl for my daughter and I to share :)

But after it sat in the freezer for about two hours, the consistency was still remarkable and super creamy. In fact, it scooped out quite nicely for our ice cream and cake celebration.

Two days later we are still eating from this batch of ice cream. It is still good, just not as rich and creamy as I love. But, it's homemade, so of course it is delicious no matter what!

I found this recipe from a newspaper clipping tucked into an old cookbook I purchased on eBay. I can't give credit to the original author because there is none listed. 

So thank you to whomever printed this recipe many moons ago!

I made the recipe as written, as I filled our freezer to the fill line. We use an electric one with the ice and rock salt, and all but about 1-2 cups of the mix wouldn't fit into it. So, if you feel the need to adapt the recipe, go for it, otherwise you will get 1 gallon of deliciousness with this. I just dumped out the remaining bit of the mix.

Creamy Vanilla Ice Cream

by Emily Chhouy

Prep Time: 10 min

Cook Time: freeze as directed in your fre

6065033

Ingredients (1 gallon)

• 6 large eggs
• 2 cups sugar
• 2 quarts whole milk
• 1 pint half & half
• 1 cup heavy whipping cream
• 1 cup evaporated milk
• 5-6 tablespoons vanilla extract

Instructions

Cream together the eggs and sugar with a mixer.

Add the milk, half & half, heavy whipping cream, evaporated milk, and vanilla.

Mix well.

Add to your ice cream maker and continue freezing as directed per your manufacturer's instructions.

When done freezing, remove the paddle and serve immediately, or store in an airtight container in the freezer.

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