Lynn's Vanilla Ice Cream
for a 6 qt freezer
-adapted from Jo Ann Roth's recipe
Servings 22 cups
Ingredients
- 9-12 eggs 9-12 eggs
- 2 c sugar
- 2 T vanilla Mexico vanilla is my preference
- 1 dash salt
- 1 can sweetened, condensed milk
- 2 cans evaporated milk
- 1 pint 1/2 & 1/2 optional
- 2 pints milk [to fill freezer 3/4 full] coconut & nut milks may be used. Coconut has more fat which makes it smoother and creamer. Nut milks are mostly water and make the ice cream 'icier'.
Notes
Substitutions for non-animal fats may be made. Coconut milk has higher fats than nut milks and makes a smoother, creamier ice cream. Nut milks have more water and less fat resulting in a icier, courser texture because there is more water. Just a difference.
Eggs must be clean and without cracks. Egg substitutions may be made, but I haven't done it.