Mohamed Shili This delicious homemade ice cream recipe by Paula Deen is creamy, simple, and perfect for any occasion! It’s quick to prepare using common ingredients like milk, eggs, and sugar, with the flexibility to add fresh fruit for a fruity twist. Whether it’s a summer treat or a family favorite, this recipe guarantees a classic, comforting dessert!
Recipe Ingredients:
- 1 tablespoon vanilla extract
- 1 (14-oz) can sweetened condensed milk
- 2 (12-oz) cans evaporated milk
- 2 cups white sugar
- 4 eggs
- whole milk
- salt
- ice
- fruit (optional)
How To Make Homemade Ice Cream?
- Cream eggs and sugar: Use an electric mixer to beat the eggs and sugar until smooth and creamy.
- Add liquid ingredients: Mix in the evaporated milk, condensed milk, and vanilla extract. Continue to beat until fully combined.
- Prepare the ice cream churn: Pour the mixture into your electric ice cream churn. Add whole milk to reach the fill line inside the churn. Insert the dasher.
- Layer ice and salt: In the cooler, pack a layer of ice about one-third full. Sprinkle a layer of rock salt on top of the ice. Repeat the layers of ice and salt until the cooler is full, making sure not to overfill or spill salt into the churn.
- Start churning: Turn on the machine. When the motor starts to labor or stops, remove the dasher from the churn. Drain out the water.
- Harden the ice cream: Repack the cooler with more ice and salt. Cover the churn with a towel and allow the ice cream to harden for at least 1 hour before serving.
- Optional (For Fruit Ice Cream): Combine 2 cups / 300 g of sliced fresh fruit with 1 cup / 200 g of sugar. Let the fruit mixture sit for 10–15 minutes until it becomes syrupy. Stir this fruit mixture into the base before adding the whole milk, and mix well.
Recipe Tips:
- Use fresh, high-quality ingredients: Fresh eggs and good-quality milk make a huge difference in flavor and texture. If adding fruit, make sure it’s ripe and sweet for the best taste.
- Chill your mixture beforehand: For smoother ice cream, refrigerate the mixture for a couple of hours before adding it to the churn. This helps it freeze evenly.
- Don’t skip the salt with the ice: Rock salt lowers the temperature of the ice, helping the ice cream freeze faster. Be sure to layer the salt and ice properly for consistent freezing.
- Avoid overfilling the churn: Leave some room at the top of the churn to allow the ice cream to expand as it freezes. Overfilling can lead to a mess and uneven freezing.
- Harden the ice cream before serving: After churning, let the ice cream sit in the packed ice and salt for at least an hour. This step firms it up for the perfect scoopable texture.
How To Store Leftovers?
Transfer the ice cream to an airtight container and freeze for up to 2 weeks. To serve, let it sit at room temperature for 5–10 minutes to soften slightly for easy scooping.
Nutrition Facts
- Calories: 273
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 58mg
- Sodium: 106mg
- Potassium: 263mg
- Total Carbohydrate: 31g
- Dietary Fiber: 0.9g
- Sugars: 28g
- Protein: 4.6g
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Paula Deen Homemade Ice Cream
Description
This delicious homemade ice cream recipe by Paula Deen is creamy, simple, and perfect for any occasion! It’s quick to prepare using common ingredients like milk, eggs, and sugar, with the flexibility to add fresh fruit for a fruity twist. Whether it’s a summer treat or a family favorite, this recipe guarantees a classic, comforting dessert!
Ingredients
Instructions
- Cream eggs and sugar: Use an electric mixer to beat the eggs and sugar until smooth and creamy.
- Add liquid ingredients: Mix in the evaporated milk, condensed milk, and vanilla extract. Continue to beat until fully combined.
- Prepare the ice cream churn: Pour the mixture into your electric ice cream churn. Add whole milk to reach the fill line inside the churn. Insert the dasher.
- Layer ice and salt: In the cooler, pack a layer of ice about one-third full. Sprinkle a layer of rock salt on top of the ice. Repeat the layers of ice and salt until the cooler is full, making sure not to overfill or spill salt into the churn.
- Start churning: Turn on the machine. When the motor starts to labor or stops, remove the dasher from the churn. Drain out the water.
- Harden the ice cream: Repack the cooler with more ice and salt. Cover the churn with a towel and allow the ice cream to harden for at least 1 hour before serving.
- Optional (For Fruit Ice Cream): Combine 2 cups / 300 g of sliced fresh fruit with 1 cup / 200 g of sugar. Let the fruit mixture sit for 10–15 minutes until it becomes syrupy. Stir this fruit mixture into the base before adding the whole milk, and mix well.
Notes
- Use fresh, high-quality ingredients: Fresh eggs and good-quality milk make a huge difference in flavor and texture. If adding fruit, make sure it’s ripe and sweet for the best taste.
- Chill your mixture beforehand: For smoother ice cream, refrigerate the mixture for a couple of hours before adding it to the churn. This helps it freeze evenly.
- Don’t skip the salt with the ice: Rock salt lowers the temperature of the ice, helping the ice cream freeze faster. Be sure to layer the salt and ice properly for consistent freezing.
- Avoid overfilling the churn: Leave some room at the top of the churn to allow the ice cream to expand as it freezes. Overfilling can lead to a mess and uneven freezing.
- Harden the ice cream before serving: After churning, let the ice cream sit in the packed ice and salt for at least an hour. This step firms it up for the perfect scoopable texture.
Paula Deen Homemade Ice Cream
