Homemade Southern Ice Cream
Ingredients
- 2 quart milk
- 2 cup whipping cream
- 2 cup granulated sugar
- 4 tbsp vanilla extract
- 4 each Junket Tablets (found in your grocery store)
- 1 quart whipping cream
- 1 quart plus 3 cups whole milk
- 12 each egg yolks
- 4 tbsp vanilla extract
- 3 cup granulated sugar
- 2 tsp salt
Instructions
- 1
Eggless Recipe: This is the recipe my mom made and believe me there weren't ever any leftovers.
- 2
Dissolve junket tablets in cold water.
- 3
Mix milk, sugar and salt and heat to lukewarm.
- 4
Add water and junket mixture, chill, add cream, vanilla and freeze.
- 5
Add any fruit you wish if you don't want plain vanilla.
- 6
With Eggs: Scald milk in a large 6 quart saucepan.
- 7
In a large bowl, beat together egg yolks and salt.
- 8
Add about 3 cups of the hot milk to the egg yolks slowly while stirring constantly.
- 9
Then return this mixture to the milk in the pan.
- 10
Add sugar and keep stirring while cooking at medium heat.
- 11
When mixture coats the spoon or just starts to boil, remove from heat.
- 12
In most cases, the mix will be lumpy.
- 13
Don't worry.
- 14
Just remember to strain out the lumps when you pour it into the canister.
- 15
NOTE: You will have lots of left over egg whites.
- 16
Use them for Baked Alaska, Lemon Milk Sherbet, or make some meringue shells to serve ice cream in.
- 17
This is a delicious, catering-quality custard ice cream.
- 18
Please notice that it uses a ratio of approximately 2 parts milk to 1 part of cream.
- 19
By substituting additional cream for some of the milk, it can be made even richer.