Homemade ice-cream makes any Fourth of July celebration even better! This is a simple recipe derived from a combination of my mom's, my husband's grandmother's and a random butter pecan recipe I found in a magazine. Each one had aspects I liked. So....voila'.
6 egg yolks
2 cups sugar
2 Tbsp. cornstarch
1 can sweetened condensed milk
whipping cream (1/2 pint optional)
pinch of salt
5 cups milk (+ some to finish filling canister)
1 tsp. vanilla
fruit, chocolate, cookie crumbs, nuts etc. to make different flavors (optional)
Combine egg yolks, sugar, cornstarch, and sweetened condensed milk. Heat 5 c. milk to 170 degrees. Then slowly add the milk to the egg mixture. Wash the pan and then reheat the mixture to 170 degrees. Add ingredients to make a flavor. If adding whipping cream, let mixture cool first. Add enough milk to reach the fill line on the canister. Freeze.
~My favorite part of making homemade ice-cream is scraping the last of the sweetened condensed milk out of the can. YUM!~
6 egg yolks
2 cups sugar
2 Tbsp. cornstarch
1 can sweetened condensed milk
whipping cream (1/2 pint optional)
pinch of salt
5 cups milk (+ some to finish filling canister)
1 tsp. vanilla
fruit, chocolate, cookie crumbs, nuts etc. to make different flavors (optional)
Combine egg yolks, sugar, cornstarch, and sweetened condensed milk. Heat 5 c. milk to 170 degrees. Then slowly add the milk to the egg mixture. Wash the pan and then reheat the mixture to 170 degrees. Add ingredients to make a flavor. If adding whipping cream, let mixture cool first. Add enough milk to reach the fill line on the canister. Freeze.
~My favorite part of making homemade ice-cream is scraping the last of the sweetened condensed milk out of the can. YUM!~
