Homemade Vanilla Ice Cream
This ice cream is classic, creamy, buttery and sweet I have taken a recipe and halved it so that it will work in a 2qt Ice Cream maker.
This ice cream is classic, creamy, buttery and sweet I have taken a recipe and halved it so that it will work in a 2qt Ice Cream maker.
- Carbohydrate 31.1473312502644 g
- Cholesterol 129.441125012983 mg
- Fat 5.80610250350642 g
- Fiber 0.056000000834465 g
- Protein 3.92073500019427 g
- Saturated Fat 2.7186857521827 g
- Serving Size 1 1 Serving (102g)
- Sodium 342.605625003601 mg
- Sugar 31.0913312494299 g
- Trans Fat 0.637240250180818 g
- Calories 190 calories
Step-by-step
- In a large bowl, beat together: eggs, evaporated milk, heavy cream, condensed milk, sugar, and vanilla.
- Beat in pudding mix until smooth. Pour in milk while stirring.
- Pour mixture into Ice Cream Maker. Run machine until ice cream is thick and creamy. 20-30 min.
- Freeze in an air tight, freezer safe, container.
Timing the churn correctly determines whether the mixture freezes into a smooth confection or forms coarse ice crystals. Machines vary wildly in their freezing capacity, meaning rigid adherence to a kitchen timer often leads to disappointing results. Instead, observe the physical transformation happening inside the canister while the paddle rotates continuously. When the liquid transitions into a dense, clinging mass that rides up the dasher and leaves a clean path along the interior walls of the frozen bowl, the churning phase is complete.
Judging Texture Visually
Achieving a velvety mouthfeel relies entirely on controlling the size of ice crystals during the initial freeze. Evaporated milk and sweetened condensed milk provide concentrated dairy solids without excess water content, which naturally restricts crystal growth and creates stability. Furthermore, incorporating instant pudding mix introduces modified starches that bind free water molecules securely. If the motor strains audibly and slows down significantly before twenty minutes have elapsed, stop the machine immediately to prevent mechanical burnout.
- Transfer the churned base into an airtight, freezer-safe container immediately to prevent freezer burn.
- Store the finished dessert at zero degrees Fahrenheit for up to two weeks for optimal flavor retention.
- Scrape the paddle clean with a rubber spatula rather than metal utensils to protect the internal freezing canister from scratches.
