It’s that time of year. Time to enjoy the outdoors with family. Honestly, I like nothing better than spending time with my family. And they like nothing better than food!
Today, I want to share a simple and easy family recipe for ice cream that I have tinkered with until I came up with this recipe. It’s the base for several different flavors. Today’s flavor is vanilla. Feel free to add as many toppings as you like.
Johnson’s Homemade Ice Cream
Ice cream ingredients
2 cans condensed milk (any brand)
1 can evaporated milk
4 ½ cups whole milk
2-3 tbsp. vanilla (I go by taste. I don’t measure. I use lots of vanilla!)
1 box ice cream salt (I use pickling salt. I get better results.)
1 large bag ice
1 ice cream churn
Combine condensed milk, cream, milk, and vanilla in the canister. Stir well Place canister into the ice cream churn. Lock into place. Turn on the machine. If you wait, the ice and the salt can freeze the canister in place and it won’t turn. If this happens, you have to work until you get it to turn or start over. Bummer! So, turn on the machine and begin to layer ice and salt in the freezer bucket—1 part salt to 8 parts ice according to the salt-box.
Layering is an art you learn as you go along. I like to add thin layers of ice with more salt. That way, when the churn stops you can dig in without waiting.
If you like hard ice cream, drain the salt and ice when the churn stops, repack and allow to harden 1 hour, or pour ice cream in a freezer container and freeze.
This recipe makes half a canister because we like it fresh, not frozen. So we make enough for one afternoon and eat it all day long! If I were making a full canister, I would just double everything.
And there you have it. Simple. Easy. Delicious. A great way to spend the afternoon with family.