Conerly Homemade Ice Cream
Indulge in the creamy taste of homemade vanilla ice cream with this classic recipe from the Cornerly dairy farm family. Since this recipe does not call for making a custard and cooking the eggs, it's important to use pasteurized eggs to reduce the risk of food-borne illness.
- 6 large eggs
- 1 1/2 cups sugar
- 1 gallon whole milk
- 2 cans sweetened condensed milk
- 8 ounces whipping cream
- 2 teaspoons vanilla
- Beat eggs at medium speed with a mixer until frothy. Gradually add sugar to eggs, beating until thickened. Gradually add condensed milk, whole milk and vanilla. Pour into canister or ice cream freezer and freeze according to manufacture's instructions.
Yield may be 10-12 servings. Cook time may be 30-45 minutes. Source of recipe: Conerly Family Recipe