In this Texas heat, ice cream always sounds good, especially when you know that it’s homemade or served with brownies or apple pie.  This recipe is another one that has been passed to the third generation and enjoyed when we have picnics and other gatherings.  Yes, it has raw eggs.  If you are not comfortable with that, you can leave them out, but your ice cream may not seem as rich and creamy.

Gigi’s mom, Gran, taught us to make vanilla ice cream, then alter the flavors as needed.  Aunt Ky enjoys making Coconut Almond Ice Cream and Toffee Coffee Ice Cream.  We’ve also included a few variations that Gran did, but the possibilities are endless.  It is common for us to add strawberries (and a little strawberry syrup) or fresh peaches to this vanilla base.  We’ve also added about 1½ cups of Nana’s fresh blackberry syrup (made from our blackberries) to make a delicious blackberry ice cream as well.

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Ingredients

• 7 eggs
• 3 cups sugar
• 3 cups whipping cream
• 1 tablespoon vanilla
• whole milk (about 1¼ quarts)

Instructions

• Beat well eggs and sugar.
• Add whipping cream and beat until combined.
• Fold in the vanilla. (If you want vanilla ice cream, skip the next step.)
• Choose one of Gran’s recipe options, and add to your mixture.  (You can also make up your own recipe.)
• Pour your mixture into a 6-quart ice cream canister.
• Fill the canister with whole milk until it is just under ²/₃ full.
• Follow your ice cream maker’s instructions to turn your recipe into delightful ice cream for your family.

2 of Gran’s Recipe Options

Pralines & Cream
· 1 – 14-ounce can sweetened condensed milk
· Change from 3 cups sugar to 1 ½ cups sugar.
^{· 2}/₃ cup real maple syrup
· 6 Heath bars
· 1 teaspoon maple flavoring
· 2 teaspoons vanilla

Mocha Almond
· 2 tablespoons instant coffee
· 3 tablespoons cocoa
Stir the first 2 ingredients into just enough hot water to dissolve.
· 1 cup slivered almonds, toasted

“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
Psalm 34:8