Homemade Ice Cream

4 Quarts

6 Cups Whole Milk

4 Eggs

2 1/2 Cups Sugar

4 Cups Half & Half

2 Tbsp. Vanilla

1/2 tsp. Salt

5 Quarts

7 1/2 Cups Whole Milk

5 Eggs

3 Cups Sugar

5 Cups Half & Half

2 1/2 Tbsp. Vanilla

5/8 tsp. Salt

6 Quarts

9 Cups Whole Milk

6 Eggs

3 1/2 Cups Sugar

6 Cups Half & Half

3 Tbsp. Vanilla

3/4 tsp. Salt

• In a large saucepan, scald half of the milk.

• In a separate large bowl, beat the eggs. Add sugar gradually while beating until the mixture thickens.

• Slowly pour scalded milk into egg mixture, stirring constantly.

• Return to heat, bring mixture almost to a boil, stirring constantly.

• Cool.

• Add the other ingredients.

• Pour into the freezer and freeze. (Fill 3 1/2 inches from the top.)

  
  

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Notes from Dad:

• Some of us use heavy whipping in lieu of Half & Half to make a creamier and richer ice cream. I personally use Half & Half to keep the ice cream light and fluffy.

• When bringing the mixture almost to a boil, be sure not to let it erupt into a boil--just almost there. If it starts boiling, you will risk the mixture turning into a thickened custard and not ice cream.

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Notes from Adam:

• As a millennial, the instructions "pour into the freezer and freeze" don't help me. Check out this post that illustrates how to use a homemade ice cream churner.

• This base is a perfect starting place to add other add-ins like Oreos, Dulce de Leche, or Strawberries. In doing so, be sure to watch the salt and vanilla amounts so that you don't overpower the base.