Go to Cooks.com Home
 Home  Forums  Potluck Recipes  New Recipes  Conversions  Cooking Times  Diet/Health Report  Nutrition Facts 
   


BEST HOMEMADE VANILLA ICE CREAM
 

4 QUARTS:

4 eggs
2 1/4 c. sugar
2 cans evaporated milk
5 c. whole milk
4 1/2 tsp. vanilla
1/2 tsp. salt
1 can Eagle Brand milk

6 QUARTS:

6 eggs
3 3/4 c. sugar
3 cans evaporated milk
1/2 gallon milk
6 3/4 tsp. vanilla
3/4 tsp. salt
1 can Eagle Brand milk

Beat eggs until foamy. Add sugar gradually. Beat until stiff. Add remaining and mix extremely well. Pour into ice cream freezer and freeze using rock salt and ice. Great with homemade hot fudge sauce.

HOMEMADE HOT FUDGE SAUCE:

1 tbsp. butter
1 square unsweetened chocolate
1/3 c. boiling water
1 c. sugar
2 tbsp. white Karo corn syrup
1/2 tsp. vanilla
1/8 tsp. salt

Melt butter in saucepan. Add chocolate and stir over low heat until melted. Add boiling water slowly, stirring constantly and bring to a boil. Add sugar and corn syrup, stir until dissolved. Simmer 5 minutes, watch carefully, then add vanilla and salt; mix well. Makes 1 cup.

Great over homemade ice cream.

Note: Use regular size cans 12-15 oz.

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes viewed in the past few minutes:

  top of page

   

COOKS.COM : COOKING, RECIPES AND MORE 0.50a
COPYRIGHT © 2009 The FOURnet Information Network | Privacy | Shopping | Guest Forum or Login
cpu: 0.06s