Hand Churned Ice Cream

Real ice cream. When is the last time you had any real ice cream, made with just the natural ingredients of milk, heavy cream, egg yolks, sugar and a flavoring like vanilla? NO guar gum, no food grade carrageenan, no locust bean gum, no skim milk, no artificial flavors...

I was gifted a new wooden ice cream churn (hand cranked) last fall and I will take it in a few days to a gardening get-together at a state park. I'll make my family ice cream custard recipe the night before and pick up ice along the way; there will be a few kids at our party to help crank the churn.

Vanilla Ice Cream

4 egg yolks

1½ cup sugar, or more to taste
2 quarts whole milk
2 cups heavy cream (luckily I can get non-Ultra-pasteurized)
½ tsp salt
1½ tsp vanilla, or to taste

Beat 4 egg yolks until fluffy. Add sugar and mix until pale yellow. Scald 1 quart of the milk; add the salt, then cool enough so it doesn't cook the eggs; slowly add the egg mixture, whisking it in slowly. Cook over low heat, stirring constantly to make the custard. Do not let it boil!

Mixture is done when it coats the sides of a spoon. Cool.

Add the cream, the rest of the milk, and vanilla. Chill, then freeze in a churn according to the manufacturer’s directions.

YUM!