Best One Gallon Ice Cream Mix Recipes

VANILLA ICE CREAM

Steps:

• With an electric mixer, cream eggs and sugar. Add evaporated milk, condensed milk, and vanilla. Beat well. Pour into an electric ice cream churn. Add whole milk to fill line. Insert dasher. Pack cooler 1/3 full with ice. Add a layer of rock salt. Repeat layering with ice and salt until full. Note: be careful not to overfill, spilling salt into the churn. When machine starts to labor or shut off, remove the dasher and drain water. Fill with more ice and salt. Cover with a towel and let harden. Makes about 1 gallon.
• * For fruit ice cream such as strawberry or peach: 2 cups sliced fresh fruit covered with 1 cup sugar. Add to mixture before whole milk, and mix well.
• Note: For those concerned about raw eggs, pasteurized liquid eggs may be substituted.

ONE GALLON ICE CREAM MIX

Steps:

• Dissolve the Junket Rennet tablets in 1 tbsp warm water.
• Put beaten eggs, Eagle Brand Milk, evaporated milk, sugar, dissolved tablets, vanilla and salt in one gallon ice cream freezer container.
• Add fruit, if desired.
• You may need more sugar depending on the tartness of the fruit.
• Fill container with whole milk.
• Operate freezer per manufacturer instructions.
• Place finished ice cream in freezer for a few hours to harden before serving.

THE BEST OLD-TIMEY HOMEMADE VANILLA ICE CREAM

Steps:

• Mix all ingredients except whole milk into a one gallon ice cream freezer.
• Add whole milk to reach the top of the fill line on the container.
• Swish the dasher a few times to combine the milk with other ingredients.
• Add crushed ice to the top of the bucket, sprinkling ice cream salt over the layers as you fill the bucket.
• As the ice melts, add more layers of ice and salt.
• Freezer until the freezer stalls and ice cream is ready.

HOMEMADE ICE CREAM (MAKES 1 GALLON)

Steps:

• Beat eggs, sugar, and salt together.
• Add 1 quart of milk.
• Add pudding and dream whip mix.
• Beat all together until foamy.
• Put in freezer can and finish filling with milk.
• Stir well with paddles.
• Put in freezer and add ice and salt.
• Freeze until firm. about 25 or 30 minutes.

HOME-CHURNED ICE CREAM

Steps:

• Wash the can, lid, and dasher of a tall 1-gallon electric or hand-cranked ice cream churn with hot soapy water. Rinse with cool water. In a bowl, mix the custard with the fruit. Set the dasher into the freezer can and pour in the fruit and custard. Add milk to within 3 inches of the top of the can or to the fill line marked on your freezer can. Put the lid on the can and place it in the freezer pail, making sure to center the can on the raised can rest in the bottom. Put several handfuls of ice around the can to hold it upright. Attach the motor or hand crank.
• Start the motor of an electric churn and begin packing the space around the can with ice and salt, starting with about 4 inches ice and then adding about 4 ounces (1/2 cup) rock salt. Continue adding ice and salt in this manner until the ice reaches the top but does not cover the top of the can. Add 1 cup cold water to help the ice begin to melt. The freezer pail should be placed in a large pan or sink so the salt water that drains out does not damage surfaces. Make sure the drainage hole stays open.
• Freezing takes 20 to 30 minutes. Add more ice and salt as needed. An electric churn will stop when the ice cream is frozen. If the motor stalls too soon, unplug it and check to be sure no ice is caught between the bottom of the can and the freezer. Do this by using your hands to force the can to turn and then restart the churn. A hand churn takes about the same amount of time; you will know it is frozen when the churn becomes very difficult to turn.
• Wipe away any ice and salt from the lid of the can and carefully remove the lid. Pushing down on the can, carefully pull out the dasher, scraping any clinging ice cream back into the can. At this stage, the ice cream is soft. Put the provided cork stopper into the hole in the lid and replace the lid.
• Harden the ice cream by adding more ice and salt to the freezer bucket, completely covering the can and securely corked lid. Cover the freezer with a heavy towel or newspaper layers and store the churn in a cool place until ready to serve. If you are not serving the ice cream within 1 hour, remove the towel and pack more ice and salt in the freezer pail. Dispose of the salt water in an area away from grass or plants. Scrub and rinse the pail thoroughly to avoid rust.