Homemade Häagen Dazs

[Lady Brin 0]

Vera's Homemade Ice Cream

Savannah, Ga 1958

6 eggs

2 c sugar

pinch of salt

Beat above ingredients until thick, smooth and can't detect a single granule of sugar. It should be a bright lemon color. Beating is what "cooks" the eggs.

Add 2 t. vanilla - I make my own with whole beans.

Add 1 c cream

2 c half & half

Add to mixture to 2 qt. ice cream maker that has been packed with ice and salt. Fill the to the top with whole milk.

I gar-ron-tee you'll be licking your lips and pulling in the slack!

Lady Brin

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[JohnRgt 0]

Homemade ice cream rules!

I suggest that people use heavy cream and/or half-n-half that has "only" been pasteurized. Ultra-pasteurized cream and half-n-half have a very heavy feel, are harder to digest, and taste a bit like medicine. Worse, they don't always solidify as well as their pasteurized counterparts; one can't even make butter out of ultra-pasteurized heavy cream.

[jordanz 0]

Beat above ingredients until thick, smooth and can't detect a single granule of sugar. It should be a bright lemon color. Beating is what "cooks" the eggs.

Using "super fine" sugar helps here. FYI

[jordanz 0]

Do you use whole eggs or just yolks? I've tried both and prefer yolks to whole.

[Lady Brin 0]

Do you use whole eggs or just yolks? I've tried both and prefer yolks to whole.

Hi jordanz: Both - especially if I needed the whites for something else. It's been a coon's age since I've made any so I can't bring up the difference in taste. Besides Haagen Dazs there are few commercial ice creams I like. The butterfat is so high, it just feels thick in my mouth.

I have an antique cake recipe that calls for a ton of egg yokes and it tastes very similar to the ice cream.

Lady Brin

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