(c) Susan Elliott
Being a Texas girl I must admit I love my Blue Bell ice cream. Sadly, in 2015 there was a great Blue Bell famine across the country. This famine caused a great sense of loss in the ice cream community.
Of course, to prevent serious ice cream depression, I had to learn to make a homemade ice cream recipe worthy of my favorite store-bought ice cream brand.
Vanilla Ice Cream Base Recipe
- 1 & 1/2 cups sugar
- 2 eggs
- 1 Tablespoon of Vanilla
- 2 cans sweetened condensed milk
- 2 cans evaporated milk
Add two cans of sweetened condensed milk and two cans of evaporated milk to the egg mixture. Place the mixer back on the stand and beat on low.
Chocolate & Coconut Variation
- 10 - ounce bag Andes' Creme De Menthe Baking Chips
- 1 cup Shredded Cocounut
Add the entire bag of Andes' Creme De Menthe Baking Chips and 1 cup shredded coconut to the basic ice cream mixture. Stir gently.
Putting it Together
Carefully pour the ice cream mix into your Oster Wooden Ice Cream Bucket ice cream maker. (I've owned other ones, but this one is my favorite -- hands down.) Now, add fresh milk to the max fill line and place the lid on the container.
Fill the bucket surrounding the center container with ice and ice cream salt. I try to layer the ice and salt mix. Cover the top sides with a towel. Be careful to not cover the motor.
The ice cream will take about 1 1/2 hours to set.
Do you have a favorite homemade ice cream recipe?
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