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Strawberry Sundae Ice Cream

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“This calorie laden delicious ice cream makes enough ice cream for a large crowd. Cook time is estimated processing time which changes with machine used. Recipe source: local newspaper article on home made ice cream.”
READY IN:
1hr 30mins
YIELD:
6 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. ***Very important*** If using eggs they must be pasteurized to make ice cream safe to eat.
  2. To pasteurize eggs: in a top pan of a double boiler or use two saucepans (the bottom one will have boiling water) stir together eggs, 1/2 cup evaporated milk, 1/2 cup sugar, 4 teaspoons water and 1/4 teaspoon cream of tartar over boiling water over med-low heat.
  3. Stir constantly until mixture reaches 160°F.
  4. If you don't stir constantly eggs will cook.
  5. Cool in refrigerator before continuing.
  6. In a large bowl beat pasteurized eggs (or egg substitute) until foamy.
  7. Add remaining sugar to egg and beat well.
  8. Add rest of ingredients and stir well.
  9. Pour into 6-quart ice cream freezer and process (freeze) according to manufacturer's directions.

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