We grew up hand churning vast quantities of homemade vanilla ice cream. We had a big old fashioned ice cream freezer and plenty of kids to take turns at the crank. We also had a fleet of freezers in the basement, and plenty of farm fresh milk and cream, making a few gallons of homemade ice cream a feasible proposition. My grandmother's ice cream recipe calls for 3 quarts (Three Quarts!!!), of milk. Not to mention the eggs and cream.
After some quick conversions, and a little long division, we have converted Grandma's special occasion recipe for every day use. Rewritten for mere mortals with apartment kitchens, a single fridge freezer, and 4-6 people to treat to a family favorite. This recipe makes about 5 cups of base, just the right amount for the Kitchen Aid Ice Cream Freezer attachment.
Grandma Morrow's Vanilla Ice Cream
2 1/2 Cups Milk
1 Cups Heavy Cream
1/2 Cup Sugar
1/8 Teaspoon Salt
2 Teaspoons Vanilla
Mix milk and cream. Scald. Add sugar and salt. In a heat proof bowl, temper the eggs by gradually adding about 1 cup of the warm milk mixture to the beaten eggs, whisking constantly. Then add the egg mixture back to the milk mixture. Whisk. Cook over medium heat for a short time. Add vanilla. Cook until a loose custard forms, coating the back of a metal spoon. This takes about 10 minutes. Stir constantly, do not allow custard to boil.
golden yellow hue.