This is the absolute BEST ice-cream in the world. It is creamy. It is rich. It is scoop-able. It freezes perfectly. It will keep in the freezer for months and months and months. By far, this is the best ice-cream I have ever had.
For detailed instruction on how to make this ice cream with pictures go here.
Enjoy!
To get old fashioned recipes, farm tips and advice delivered straight to you be sure to subscribe via email (here).
Heat 3 cups cream, 3 cups milk, 3 cups sugar and 3 tbsp vanilla in sauce pan over medium heat. Separate eggs. Whisk egg yolks. Temper yolks by adding small amounts of hot cream liquid while whisking. Add tempered egg yolks to milk mixture. Add cocoa if making chocolate. Cook on medium until thickens.
After thick, place in churning canister and add 6 additional cups cream. Chill & churn with ice-cream machine as directed.
