Ice Cream

Name: Ice Cream
Prep time: 30 h
Cook time: 48 h
Total time: 78 h
Yield: 1 gallon, 60 serving(s)
Ingredients: 4 -6 eggs (we use 6); 2 cups sugar (2 minimum or to taste); 6 tablespoons flour (or 3 Tablespoons corn starch); 1/2 teaspoon salt; 1 tablespoon vanilla (or Beans); 2 quarts milk (full fat or 2 quarts cream 18%); 1 tablespoon gelatin; 1/2 cup water; 1 pint whipping cream (or 1 quart whipping creme)

Submitted by oilpatchjo

"I got this recipe about 30 years ago from Phyllis, Donna's sister we used to make this on her farm in Northern California in a hand cranked ice creme maker it is very good. The ice cream needs to be frozen for at least 24 - 48 hours other wise it is still very good cold but soft. I do not know what would happen to the consistency if less than full fat dairy products were to be used. Especially good with fresh picked fruit like ripe peaches or cookies crumbled on top on a hot summer's day!"

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photo by oilpatchjo

Ready In:: 78hrs
Ingredients:: 9
Yields:: 1 gallon
Serves:: 60

ingredients

4 -6 eggs (we use 6)
2 cups sugar (2 minimum or to taste)
6 tablespoons flour (or 3 Tablespoons corn starch)
¹⁄₂ teaspoon salt
1 tablespoon vanilla (or Beans)
2 quarts milk (full fat or 2 quarts cream 18%)
1 tablespoon gelatin
¹⁄₂ cup water
1 pint whipping cream (or 1 quart whipping creme)

directions

Beat eggs with a fork, sift sugar, flour, salt into eggs. Scald milk {cook until thickened and coats back of spoon} add egg mixture to milk soak gelatin in water. Add gelatin to custard cool {Best if custard sets for 24 hours} Add the soft peaked whipping cream by folding into custard with vanilla to taste.
Freeze for 24 hours minimum and serve.
Note: This is a very forgiving recipe you can use a hand cranked ice cream maker, electric ice cream maker, hand mixer or stand mixer. Have fun just remember if you do not use whipping creme in this recipe and only milk you will have ice milk not ice cream. It is important that the custard and whipping creme are mixed very well before freezing or they will separate during freezing. I use my Kitchen Aid Stand Mixer with the paddle attachment as we do not want to incorporate too much air into the creme and custard mixture. The mixture needs to thicken to a soft peaked stage. I use small batches to get that result.

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RECIPE SUBMITTED BY

oilpatchjo

Canada

<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br />recipe#129579 by txzuckerbaeckerin started it all! I was so touched by the responses to my inquiries on Recipezaar. If it wasn't for the fact I lost my favourite cheesecake recipe and was determined to find one similar or the same I would not have found Reipezaar so I just have to tell my story. I had lost this recipe in moving and I bought several baking books and searched the web for months in my desperate search. Extremely late one night I found Recipezaar and posted my lost recipe as best as I could remember. The next day in the forum there it was posted the  one and only lost cheesecake recipe. I knew it was the one from some of the ingredients. Several chefs gave me other recipes including New York Cheesecake by Tyler Florence which is wonderful as well which includes the Cherry Confit topping in the recipe which we adore. On September 19, 2006 this story had a happy ending with me finding my old cheesecake recipe. I thought I will never lose it again by posting it on Recipezaar.recipe #186938.That is why I'm hooked on this wonderful web site called Food! </p>

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