Homemade Ice Cream



Homemade Ice Cream

(White Mountain 5 qt mixer)


9 Large Eggs
3 cans of Sweetened Condensed Milk (Grandpa Blaser like 4 cans)
1 1/2 Tbsp vanilla
Dash of salt
2 pints of heavy cream (Grandpa Blaser like 3 pints)
1 pint of half and half
Whole milk
Rock salt — for mixing with the ice (NOT to put in the ice cream!)


Place ice cream container, dasher, lid and a stainless steel mixing bowl in fridge
While that’s getting cold gather the ingredients.

Take out the cold bowl put in it:

9 large eggs
Then mix them together slowly (mix – do not beat) until all yellow and is not lumpy (but not frothy).

Depending on taste – add 3 cans of Sweetened Condensed Milk (Grandpa Blaser like 4 cans) and mix – do not beat.

Add 1 1/2 Tbsp vanilla
Dash of salt
and mix – do not beat.

Add 2 pints of heavy cream (Grandpa Blaser like 3 pints)
1 pint of half and half
Mix it again just until mixed.

Get container out of fridge and dump mixture into the container.
Add regular whole milk to three fingers below the top of the container.
Do not over fill.
Use a wooden spoon to mix the milk with the mixture in the container.

Insert the dasher into the container and put the lid on.
Place the container into the ice cream bucket and put the motor on the dasher of the lidded container.

Put three inches of ice in the bucket and a layer of salt.
Add another three inches of ice and a layer of salt.
When it is half full, start the motor turning and then fill up the rest of the bucket alternating between ice and salt.
When the container is turning and freezing the ice cream, be sure and use a wooden spoon handle and break the layers of ice so that they do not freeze solidly around the container. This is very important. Break the ice, add ice and salt, continue using the wooden spoon to keep it from freezing solidly until the machine stops turning.

Ice cream should be done in about 20 minutes.
Machine will stop turning.
Unplug the motor.
Take the motor off carefully without pulling the lid off the container.
Put ice over the lid. Place a towel on top of the bucket and container and let it sit for 1/2 hour.

Take the ice down 2 inches from the top of the container.
Make sure all the salt is off the lid before you remove it from the container.

Make sure you use a new scoop that does not have salt on it.
You can take the dasher out of the ice cream when it gets down far enough.
Put extra ice cream, if any, into containers and put it in the freezer.

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