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Saturday, October 16

Randy Mill Farms homemade ice cream

Pictured with apple dumpling.
This recipe has been in my family for generations, including many with first-hand experience with dairy cows such as myself. This is great alone, or as a cool topping on hot cake, pie, cobbler, etc...

Whipping cream
1 pint
1 ½ pints
1 ½ cups
1 teaspoon
Vanilla extract
1 teaspoon
Vanilla bean, split, scrapped (optional)
  1. Beat the eggs, sugar, flour, and vanilla until creamy.
  2. Add cream and half-n-half.
  3. Pour into container, and start the churning; takes approximately 40 to 50 minutes, depending on how warm it is on that day.
For French chocolate, add 1 tablespoon of cocoa powder to the cream.

For any solid additions, such as fresh fruit, add once the ice cream begins to thicken, which occurs at approximately 30 minutes into the process. If you add too early, they will settle to the bottom, and probably cause the paddle to hang.

© 2010; all rights reserved. Unauthorized publication of this recipe for personal gain will be punished.

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