My friend wanted me to post how we did it on my blog so that she could look it up whenever she wanted to try it.
We did a few things differently, just because that's the way things worked out on Thanksgiving. We love homemade ice cream and make many batches throughout the year! This batch turned out creamy, smooth, and surprisingly fluffy. When I froze the left overs to see what happened, I was pleasantly surprised--it was still scoopable, as well as creamy and smooth, a week after Thanksgiving.
I used the recipe that is found in the Rival Ice Cream Maker recipe book (below). I made the mix the day before knowing that I wouldn't have time to mix it up on Thanksgiving Day.
When we got the ice cream started at our friend's home, Hubby just put the ice in the ice cream maker, not the salt. He was going to keep the mixture cold (on Thanksgiving there generally isn't enough refrigerator space!) and just get it started but since we didn't know when we would be eating dessert, he didn't want it ready in the middle of dinner.
I think it mixed in the ice cream maker for about 1 1/2 to 2 hours. When we were almost ready to eat dessert, Hubby put the salt and some more ice in the maker. In about 30 minutes it was ready and it was the BEST ice cream we have ever made.
- 2 1/2 cups milk
- 2 1/4 cups sugar
- 1/2 teaspoon salt
- 2 1/2 cups half and half
- 1 1/2 tablespoons vanilla
- 5 cups whipping cream
Scald milk until bubbles form around the edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed.
Blend milk, sugar, and salt in the blender until the sugar is dissolved. Pour into gallon container, add the rest of the ingredients and mix well. Cover and refrigerate 24 hours (or longer).
Put mixture into ice cream maker with ice and water only (no salt). Start ice cream maker and let it mix for 1 1/2 - 2 hours. About 30 minutes before you want to eat the ice cream, add more ice and salt. Continue to freeze until ice cream is ready, about 30 minutes.