Just in time for the Indepence Day celebration I made this patriotic ice cream~
I use a vanilla custard base adapted from a recipe I got from my sister–who got it from someone else–one of those recipes:)
Here is the base recipe:
1 quart of heavy whipping cream
1 15oz carton egg beaters
3 cups of sugar
scant 1/2 tsp salt
3 Tbsp of clear vanilla–I use the kind I get at the Mexican market
Mix all of the ingredients in a 4 quart ice cream freezer and pour whole milk up to the fill line–about 1 quart. (This is for a 4 quart size ice cream maker)
I whisk it well right in the container and them put the paddle in and the top on, attach the motor, add the ice and lots of salt.
I use coarse salt or pure salt (not iodized) usually 1-2 cups per batch–after it is running for about 15-20 minutes the outside of the maker should ice over like in the second picture. If it doesn’t, add more salt. It usually takes about 30 minutes for it to freeze and my ice cream maker turns off when it is finished.
This is it finished–I then let it “cure” in the freezer for a day–although after only a few hours of curing I add my mix-ins. For this recipe I made a red velvet cake and bought some blue frosting to mix in–you could also buy red cake if you want.
I gently swirl it in–trying not to make it totally mixed in (mine was a little soft still so it didn’t swirl as well as I like it )
I save store bought ice cream pails to put my homemade ice cream in–they work out fabulously!!
Let it freeze for several more hours and dish yourself a bowl of delicious, cold creaminess!