Old-Fashioned Homemade Strawberry Ice Cream

🧂 Ingredients

• 6 eggs*
• 3/4 cup pure cane sugar
• 4 teaspoons vanilla extract
• 14 ounces sweetened condensed milk
• 36 ounces evaporated milk
• 1 teaspoon salt
• 2 cups crushed strawberries
• 6 cups whole milk
• 16 pounds ice
• 3 cups rock salt

Instructions

• 1 Cream (or mix) together the eggs and the sugar.
• 2 Add in the vanilla extract.
• 3 Mix in the sweetened condensed milk, scraping all the gooey liquid out of the
  can.
• 4 Then add all of the evaporated milk.
• 5 Next add in a good-sized dash of salt, which equals out to about a teaspoon.
• 6 If your strawberries are crushed and ready to go, you can pour them into the
  mixer.
• 7 Mix everything together well, and watch your mixture turn a nice pink color.
• 8 Pour the mixture into the metal canister of your ice cream freezer.
• 9 Finish topping it off with whole milk, making sure to fill it about 3/4 of the
  way full, leaving room for expansion as it freezes. Your metal canister should
  have a fill line.
• 10 Put the lid on, and place the canister down into the bucket of your ice cream
  maker. 
• 11 Crush a big bag of ice, gradually pouring ice around the canister.
• 12 Add 2-3 cups of rock salt as you add the ice, making sure to top it off with
  rock salt.
• 13 Let the motor run until it stops. Once the ice cream is frozen, the motor on
  your ice cream maker will stop churning. Unplug it immediately. This should
  signal that the ice cream is completely frozen.
• 14 Wipe any excess ice or rock salt off the lid and out from around the top of the
  canister; then remove the lid and the churning paddle, and serve immediately.
• 15 If you're not ready to serve it up just yet, you can always leave the lid on,
  remove the motor, top the canister off with ice, and place a towel or two over
  it to insulate it and keep it cold.

Nutrition Info