HOMEMADE ICE CREAM
Take it from us dairy farmers, this old-fashion ice cream is marvelous! It's made from a treasured recipe passed down in the Troyer family and was a big hit at our "black-and-white" birthday party. -Carol Troyer, Pryor, Oklahoma and Teresa Stutzman, Adair, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 quarts.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring 6 cups milk to a boil over medium heat. Remove from the heat and set aside. , In a bowl, beat egg yolks; add remaining milk and mix well. Combine 2 cups sugar, cornstarch and salt; gradually add to egg mixture. Add to hot milk and bring to a boil. Cook and stir for 2 minutes or until slightly thickened. Pour into a clean bowl; set aside. , Beat egg whites until soft peaks form; gradually add remaining sugar, beating well after each addition. Beat until stiff peaks form. Fold into warm milk mixture. Beat in vanilla and cream until well mixed. Refrigerate for at least 5 hours or overnight. Freeze in an ice cream freezer according to manufacturer's directions. Garnish with cherries if desired.
Nutrition Facts : Calories 204 calories, Fat 10g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 75mg sodium, Carbohydrate 26g carbohydrate (25g sugars, Fiber 0 fiber), Protein 4g protein.
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