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Homemade Ice Cream

This is the creamiest and smoothest homemade ice cream you'll ever eat. The secret is pasteurized eggs, a safe way to get the benefits of raw eggs in ice cream.
Prep Time5 hours
Servings: 1 gallon

Ingredients

  • 6 pasteurized eggs
  • 2 cups sugar
  • 3 cups heavy whipping cream
  • 1 1/2 tsp vanilla
  • 2/3 tsp salt
  • whole milk

To Make the Ice Cream

  • 1 box kosher or ice cream salt
  • 1 gallon electric ice cream freezer
  • crushed ice

Instructions

Mix the Ice Cream

  • Beat the eggs well, gradually add sugar and beat until very thick.
  • Add cream, vanilla and salt. Beat well again.
  • Pour into freezer canister and add whole milk till 1/3 from top of canister.

Freeze the Ice Cream

  • Place the canister of ice cream mix into the freezer and place the beater shaft in its slot. Secure the motor head according to the instructions for your particular brand of freezer.
  • Pack ice and salt in layers around the canister until the freezer is full. As the ice melts, add more, keeping it full. Start the freezer when the ice is about half way up the sides. Add the rest of the ice while the canister is turning.
  • Mix until the freezer seems to be lugging down, meaning the ice cream is getting thick.
  • Remove the beater shaft, then let the canister sit in the ice till serving time. Cover it completely with ice if it will be awhile, and insulate it with a quilt or beach towel.