Homemade ice cream is worth the trouble! Use either an electric or hand-turned freezer to make delicious, creamy ice cream. For best results, the mixture should be cold before it is put into the container, and the container should not be filled more than 3/4 full, to allow for expansion.

Use 4 to 5 parts cracked ice to 1-part rock salt. Turn the crank steadily until very stiff. Open and remove the paddle, then push the ice cream down. To prevent salt water from leaking in, cover the container with waxed paper or foil before replacing the lid. Repack with ice and salt, and let rest for several hours.

Classic Vanilla Custard Ice Cream
Custard Base:
6 eggs
3/4 cup sugar
2-3 Tbsp. honey
1/4 tsp. salt
2 cups Longmont Dairy Milk

Ice Cream:
2 cups Longmont Dairy Whipping Cream
1 Tbsp. vanilla
crushed ice

Custard Base: Beat eggs, sugar, honey, and salt in medium heavy saucepan until blended; stir in milk. Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes. Do not allow to boil. Remove from heat immediately and quickly cool by setting the pan in larger pan of ice water; stir occasionally and gently for a few minutes to hasten cooling. Press a piece of plastic wrap onto surface of custard. Refrigerate until thoroughly chilled, at least 1 hour.

Ice Cream: Pour chilled custard, whipping cream, and vanilla into 1-gallon ice cream freezer can. Freeze according to manufacturer’s directions, using 6-parts crushed ice to 1-part rock salt. Transfer to freezer containers, allowing head space for expansion; freeze until firm. Serve with fresh fruit or with your favorite ice cream topping. This basic custard can be varied, with flavorings and stir-ins of your choice. For stir-ins, use pureed fruit, mini chips and other small goodies!

Recipe used with permission from the American Egg Board www.incredible egg.com
Mooo News, July 2009