Grandmas Ice Cream Recipes

Steps:

• In a medium heatproof bowl, whisk to combine the sugar, salt, yolks and vanilla seeds until completely smooth. In a large saucepan set over medium-high heat, combine the cream and milk and cook until small bubbles start to form around the edges of the pan and the mixture is hot. Slowly drizzle the eggs into the hot cream mixture, whisking constantly. Reduce the heat to medium-low and cook, stirring constantly, until thickened and the mixture coats the back of a spoon, 5 to 7 minutes. Remove from the heat and strain into a large bowl. Place the bowl in an ice bath and cool the custard, stirring occasionally. Store the custard into the refrigerator until ready to churn.
• Place the custard in an ice cream maker and process until smooth and thick, about 20 minutes.
• Transfer the ice cream to a quart container or 1 1/4-quart dish and freeze for 2 hours.
• Serve the ice cream topped with some Wet Walnuts.
• In a medium saucepan, combine the maple syrup, corn syrup, light brown sugar, vanilla and salt, and bring to a boil. Pour over the walnut halves and cool. Store refrigerated in an airtight container for up to 1 month.

Steps:

• In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and vanilla, continuing to beat until soft peaks form. Carefully fold in sour cream until well blended. Fold in any additional flavorings or goodies at this time.
• Place the mixture into the freezer and stir every 30 minutes or so until frozen. This can be made without stirring, but the texture will be icy rather than creamy. If you have an ice cream maker, you can put the ice cream mixture in the maker, and follow the manufacturer's instructions.

Steps:

• Combine pumpkin, brown sugar, salt, cinnamon, ginger, and nutmeg in a bowl. Stir into ice cream. Spoon into the prepared crust.
• Cover and freeze until firm, about 2 hours.

Steps:

• Dissolve Junket tablets in cold water.
• Mix milk, cream, sugar, salt and vanilla in a pan& heat to lukewarm.
• (NOT hot!) Add Junket tablets.
• Mix well and pour immediately into freezer (with dasher in place).
• Let stand until set.
• (will be thick like Junket) Mix in the ice cream freezer until thick& stiff.
• Serve as-is- or with toppings!

Steps:

• Beat eggs and sugar together.
• Add next four ingredients to the ice cream maker and add enough homogenized milk to make 1 gallon liquid.
• Freeze in maker or churn until frozen following manufacturer's instructions.

Steps:

• Mix eggs, sugar, vanilla and whipping cream.
• If adding fruit, mash up 2 or 3 cups. I love strawberries or peaches, or you can do any other kind of creative goodies -- peanut butter cups, oreo cookies, whatever. Or, just plain ol vanilla ice cream.
• Grandma says to fill the remainder of container with milk to about 2" from the top, but with my Cuisinart, I don't even have to do that!
• If you have the older fashion kind, start the freezer before adding ice and salt. Don't ask me how much, as grandma passed 8 years ago and mine doesn't require any ice or salt.
• I'm telling you, go to Costco and invest $59 -- best thing I ever did!
• With mine, after 25 minutes I have thee BEST homemade ice cream!
• Enjoy!