Homemade Vanilla Ice Cream & Toppings
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Homemade Vanilla Ice Cream
2 cups scalded (hot) milk
2 cups sugar
4 well-beaten eggs
1 Tablespoon vanilla
1 can evaporated milk
1 pint cream
milk (see below)
Mix ingredients and pour into ice cream freezer, then fill to "fill line" with additional milk. Freeze! (Ingredients may need to be adjusted to freezer capacity. These are suggested amounts for 6 quarts.)
Variations:
- Strawberry Ice Cream (my favorite): Puree fresh strawberries and add to taste
- Chocolate Ice Cream: Add Hershey's Syrup to taste
Butterscotch Sauce Topping:
1 1/2 cups light brown sugar
4 Tablespoons butter
2/3 cup white corn syrup
2/3 cup evaporated milk
Combine sugar, butter, and syrup. Stir constantly over low heat until sugar dissolves and mixture boils. Stop stirring and cook until the mixture forms a soft ball in cold water (240 degrees). Cool slightly. Add evaporated milk. Pour over vanilla ice cream.
Chocolate Sauce Topping:
3/4 cup brown sugar
1/2 cup corn syrup
6 Tablespoons butter
1/2 cup whipping cream
4 ounces semi-sweet chocolate, chopped
Combine brown sugar, corn syrup, and butter in medium sauce pan. Cook over high heat until boils, stirring constantly. Reduce heat to low and boil without stirring 6 minutes. Remove from heat. Stir in whipping cream and chocolate. Stir to melt chocolate completely. Pour over vanilla ice cream.
2 cups scalded (hot) milk
2 cups sugar
4 well-beaten eggs
1 Tablespoon vanilla
1 can evaporated milk
1 pint cream
milk (see below)
Mix ingredients and pour into ice cream freezer, then fill to "fill line" with additional milk. Freeze! (Ingredients may need to be adjusted to freezer capacity. These are suggested amounts for 6 quarts.)
Variations:
- Strawberry Ice Cream (my favorite): Puree fresh strawberries and add to taste
- Chocolate Ice Cream: Add Hershey's Syrup to taste
Butterscotch Sauce Topping:
1 1/2 cups light brown sugar
4 Tablespoons butter
2/3 cup white corn syrup
2/3 cup evaporated milk
Combine sugar, butter, and syrup. Stir constantly over low heat until sugar dissolves and mixture boils. Stop stirring and cook until the mixture forms a soft ball in cold water (240 degrees). Cool slightly. Add evaporated milk. Pour over vanilla ice cream.
Chocolate Sauce Topping:
3/4 cup brown sugar
1/2 cup corn syrup
6 Tablespoons butter
1/2 cup whipping cream
4 ounces semi-sweet chocolate, chopped
Combine brown sugar, corn syrup, and butter in medium sauce pan. Cook over high heat until boils, stirring constantly. Reduce heat to low and boil without stirring 6 minutes. Remove from heat. Stir in whipping cream and chocolate. Stir to melt chocolate completely. Pour over vanilla ice cream.
