Summer! Ice Cream!
Is there anything better than homemade ice cream?
I know, you can buy it cheaper than you can make it.
But you can't replace the taste, the brain-freeze, or the anticipation!
Here are two recipes: with egg and without. And YES, you CAN use eggs without cooking them!
1 can sweetened condensed milk
1 cup sugar
3 quarts of heavy cream
2 tablespoons pure vanilla
Mix sugar and condensed milk; add 2 cups cream to help dissolve the sugar. When sugar is fully dissolved, add the rest of the quart of cream and stir well.
Beat the eggs well; pour through a sieve into the cream mixture. Yes, they will clump and complain, but it's definitely worth the time. Pour a little cream on top to help, but DO NOT force the eggs through the sieve!
Mix cream mixture well. Freeze for 30 minutes to make it very cold (but not frozen.) Pour into ice cream maker; add remainder of cream to mark on maker's can. This will fill a one-gallon ice cream maker can. Mix well, then process according to the ice cream maker's directions.
This is WONDERFULLY creamy and full of flavor and body. Allow to "ripen" by packing around the freezing can with ice and letting it sit/set for half an hour.
Yes, you can remove the eggs if you want... but they do add body to the ice cream. (And none of us has gotten sick or died...)
Important note: Homemade Ice Cream is best eaten IMMEDIATELY! There is a reason for that: once you freeze leftover ice cream, it freezes SOLID. I mean, SOLID. Beyond putting it in the microwave for 30 seconds or so, there is no getting it out. I've looked online for suggestions, and none of them have worked. So, have a crowd on hand to share with, or plan on eating it all yourself!