Sandra This Paula Deen Homemade Ice Cream is a creamy and rich recipe, which is made with sweetened condensed milk and evaporated milk. It’s a classic, foolproof recipe for an old-fashioned dessert, ready in about 3 hours.
Paula Deen Homemade Ice Cream Ingredients
For the Ice Cream Base:
- 4 eggs
- 2 cups white sugar
- 2 (12-oz) cans evaporated milk
- 1 (14-oz) can sweetened condensed milk
- 1 tablespoon vanilla extract
- Whole milk, as needed
For the Churn:
- A large amount of Ice
- Rock salt
How To Make Paula Deen Homemade Ice Cream
- Make the Custard Base: In a large bowl, use an electric mixer to cream the eggs and sugar together until they are light and well combined.
- Add the Milks: With the mixer on low, beat in the evaporated milk, condensed milk, and vanilla extract until everything is well blended.
- Prepare the Churn: Pour the custard mixture into the canister of an electric ice cream churn. Add whole milk until the liquid reaches the fill line on the canister. Insert the dasher and secure the lid.
- Churn the Ice Cream: Place the canister in the churn bucket. Pack the cooler by adding a layer of ice, followed by a generous layer of rock salt. Repeat layering with ice and salt until the bucket is full. Turn the machine on and let it churn until the motor starts to labor or shuts off.
- Harden the Ice Cream: Once the churning is complete, remove the dasher. Drain the salty water from the bucket. Fill the bucket with more ice and rock salt. Cover the canister with a towel and let the ice cream harden (or “ripen”) for at least 1-2 hours before serving.
Recipe Tips
- How can I make this a fruit ice cream? This recipe is a fantastic base for fruit flavors. For a strawberry or peach version, combine 2 cups of sliced fresh fruit with 1 cup of sugar. Let it sit to draw out the juices, then add this fruit mixture to the custard base before you add the final whole milk.
- Why do I have to use rock salt? This is a crucial, scientific step! Rock salt lowers the freezing point of the ice, creating a super-cold brine that is necessary to freeze the ice cream mixture properly as it churns. Regular table salt is too fine and will dissolve too quickly.
- What if I’m concerned about raw eggs? For a completely safe version, you can use pasteurized liquid eggs, which can be found in the dairy section of most grocery stores. Substitute them for the fresh eggs in the recipe.
- How do I prevent a salty ice cream? Be very careful when layering the ice and rock salt in the churn bucket. Do not overfill it, and make sure no salty water gets inside the canister where your ice cream base is churning.
What To Serve With Homemade Ice Cream
This rich, old-fashioned vanilla ice cream is a perfect treat on its own, but it’s also the perfect base for countless desserts. Serve it:
- With a drizzle of chocolate or caramel sauce and a dollop of whipped cream.
- Alongside a warm slice of apple pie, blackberry cobbler, or a gooey brownie.
- As the star of a classic banana split or ice cream sundae.
How To Store Homemade Ice Cream
- Freeze: Transfer the churned and hardened ice cream to a freezer-safe, airtight container. For the best texture, press a piece of plastic wrap or wax paper directly onto the surface of the ice cream before putting the lid on. This helps prevent ice crystals from forming. It will keep for up to 2 weeks. Let it sit at room temperature for 5-10 minutes to soften slightly before scooping.
Homemade Ice Cream Nutrition Facts
- Serving: ½ cup
- Calories: 490 kcal
- Carbohydrates: 75g
- Protein: 12g
- Fat: 18g
- Saturated Fat: 10g
- Sugar: 72g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this specific recipe is designed for a traditional churn-style ice cream maker that uses ice and rock salt. Modern freezer-bowl style ice cream makers may not accommodate this large volume and have a different freezing method.
Each plays a specific role. The sweetened condensed milk provides sugar and a high concentration of milk solids, which is key for a rich, creamy, and smooth texture. The evaporated milk adds a concentrated milk flavor without adding extra sweetness, creating a balanced, old-fashioned taste.
“Ripening” is the final hardening step after the ice cream has been churned. Letting the churned ice cream sit in the freshly packed ice and salt for an hour or two allows the ice crystals to firm up completely, resulting in a scoopable, not-too-soft texture.
Try More Recipes:
- Paula Deen Cranberry Relish Recipe
- Paula Deen Chocolate Gooey Butter Cake Recipe
- Paula Deen Better Than Cake Recipe
Paula Deen Homemade Ice Cream Recipe
Description
A classic, old-fashioned churned vanilla ice cream that is incredibly rich and creamy, made with a simple egg custard base and canned milks.
Ingredients
Instructions
- With an electric mixer, cream the eggs and sugar together until well combined.
- Beat in the evaporated milk, sweetened condensed milk, and vanilla.
- Pour the mixture into the canister of an electric ice cream churn.
- Add whole milk until the liquid reaches the fill line. Insert the dasher.
- Pack the churn bucket with alternating layers of ice and rock salt until full.
- Run the machine until it stops or begins to labor.
- Remove the dasher, drain the water, and repack the bucket with fresh ice and salt.
- Let the ice cream harden (ripen) in the packed ice for at least 1-2 hours before serving.
Notes
- The most important tip for safety is to use pasteurized eggs if you have any concerns about consuming raw eggs.
- For the best freezing results, you must use rock salt, not table salt, as it lowers the freezing point of the ice, making it cold enough to freeze the ice cream.
- Do not overfill the canister with whole milk; remember that the ice cream will expand as it freezes.
- The final “ripening” step is crucial for achieving a firm, scoopable texture, so don’t skip it.
