This ice cream recipe has been in my family for years. It is a Paula Deen recipe that my mom found when she first started coming on tv. We have been using it ever since, and I can make it in my sleep, ya’ll. We eat this constantly all summer long, and we have some great memories waiting for the ice cream machine to stop churning. It just screams summer to me. I hope you will try this with your family this summer. The kids will love it!
- 1 tablespoon vanilla extract
- 1 (14-oz) can sweetened condensed milk
- 2 (12-oz) cans evaporated milk
- 2 cups white sugar
- 4 farm fresh eggs
- whole milk, about a half gallon
- 1 box rock salt
- 1 bag of ice
Cream eggs and sugar in the ice cream churn with a whisk. Add evaporated milk, condensed milk, and vanilla. Mix well. 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 shuts off, remove the dasher and drain water. Fill with more ice and salt. Cover with a towel and let harden. Makes about 1 gallon. Serve it with some chocolate syrup! You can freeze any that is left, but in my experience that never happens. Enjoy!