No-Cook Homemade Ice Cream
Is there anything better on a hot summer day than 4 quarts of homemade ice cream…
NO!! …except maybe 5 or 6 quarts?
We’ve made ice cream at our house forever. I think we got a freezer
as a wedding gift and we’re now on our third one! The second one died last season, so I went on the hunt for a replacement this year.
They were irritatingly hard to find! The first ‘big-box’ store I searched in (back in early May, mind you), never got them in and I was told by a manager that one year they stocked a whole bunch of them and only sold 4, so they wouldn’t get many if they got them at all. Really? Doesn’t anyone still freeze ice cream the [almost] old fashioned way??
The real old-fashioned way is, of course, with a hand crank like my parents used, and theirs before them. It took elbow grease and sometimes teamwork, if you could get someone to agree to take turns turning. That was the ‘crossfit’ of the old days! 😉
My mother with the old hand-crank ice cream freezer.
After searching through stores, I finally wound up with this one
(electric, of course!!) from Amazon and I absolutely LOVE the texture of the ice cream it makes! It may be in limited supply, but there is also this one. (I have included my affiliate links for your convenience).
source: amazon
My recipe once called for raw eggs, but about 20 years ago, I converted my homemade ice cream recipe to an egg-free version! It’s been my secret up until now… and I’m giving it up!! This is the formula that has made me famous (in my family *wink*).
Warning: This recipe may be habit-forming! Here’s the recipe:
No-Cook Homemade Ice Cream
- 1&1/4 cup sugar
- 1 12-oz. can evaporated milk
- 1 14-oz. can sweetened condensed milk
- 1 pint heavy whipping cream
- 2 tsp pure vanilla
- dash salt (about 1/8 tsp)
- 2% or whole milk (to fill line)
- ice and rock salt
- Mix sugar and evaporated milk in mixing bowl until sugar appears dissolved, then add all ingredients except fresh milk.
- Mix with wire whisk until incorporated.
- Pour some of your milk into the mixture and stir.
- Pour into freezer canister.
- Add fresh whole or 2% milk to fill line. Whisk to incorporate.
- **Don't forget to insert the dasher before freezing!**
- Follow these directions to freeze...
- You will need about 12-15 lbs of ice and a box of rock salt.
- **Start your freezer before adding ice and salt!**
- Pour a layer of ice into the bucket followed by about 1/3 cup of salt. Repeat layering until the bucket is full, ending with salt. As ice melts, add more ice and salt. It should take about 1/2 box to make one freezer of ice cream. Most electric ice cream makers will stop turning when the ice cream is ready, at which time you want to switch off or unplug.
- If you don't eat your ice cream right after it freezes, pack more ice on top and cover with a heavy towel. It will keep, and even harden a bit, for up to 3 hours!
Go ahead and Pin this photo so you’ll always have the recipe handy!
Now you’re ready to endure the dog days of summer!! Hope you enjoy this ice cream as much as our family does!
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