5-Star Vanilla Ice Cream

We love homemade ice cream. I bought a new White Mountain ice cream maker, and put this recipe to the test. I read that if you use ice chips, rather than cubes, it makes a smoother ice cream. Also, the longer you churn it, the smoother it will be. My old ice cream maker wouldn't churn it longer, as the motor was not as strong. These tips are both tried and true, as I made two batches . . . one in each freezer. The one in the stronger freezer was noticeably smoother. This is the recipe I used in both freezers.


6  egg yolks, lightly beaten
2-1/3  cups  sugar
4  cups  whole milk
2  cups  half & half
3  cups  heavy cream
1/4  tsp  salt
2  Tbs  vanilla

Combine the first three ingredients in a large saucepan. Cook over low heat, STIRRING CONSTANTLY, for about 40 minutes, or until the mixture coats the back of the spoon. Cover and chill overnight.

Stir in the two creams, salt, and vanilla. Pour into the freezer container of 5-quart ice cream freezer. Freeze according to the manufacturer's directions.

Remove the dasher as soon as the custard is churned. We like to eat it right away, as a soft serve type ice cream. But if you want it firmer, transfer it to a large plastic container and put into the freezer. I use a recycled ice cream tub, the kind with a handle on it.