Skip To Content
Home Recipes Browse Recipes Homemade Vanilla Ice Cream
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 107 g
(Approx. 12 Servings)
Amount Per Serving
Calories 220 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 150 mg 6%
Total Carbohydrate 33 g 11%
Dietary Fiber 0 g 0%
Sugars 23 g
Protein 3 g
Vitamin A 0% • Iron 0%
Vitamin C 0% • Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Homemade Vanilla Ice Cream

Prep Time
20 minutes
Cook Time
N/A
Total Time
20 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

2 cup(s) half & half
12 Oz evaporated milk
3/4 cup(s) cane sugar
1 Tsp H-E-B Pure Vanilla Extract
1/4 Tsp iodized salt
1 electric or hand turned ice cream maker
2 cup(s) Morton Ice Cream Salt
20 Oz crushed ice
10 .9000 Oz H-E-B Sabor Tradicional Cajeta Caramel Sauce
Check All
Uncheck All
Add to list

Instructions

1
Combine half & half, evaporated milk, sugar, vanilla and iodized salt in ice cream maker can. Insert paddles and lid. Place can in ice cream maker bucket and attach motor or hand crank guide.
2
Pack a mixture of 1 part rock salt to 8 parts crushed ice around ice cream can until recommended level of ice is reached (read manufacturer's instructions). Firmly pack down ice and allow to set 5 minutes before starting ice cream maker.
3
For hand crank ice cream makers, turn handle slowly, increasing speed as mixture begins to freeze. When ice cream is frozen, the crank will be difficult to turn. Electric ice cream makers will shut off automatically when ice cream is frozen.
4
To harden ice cream, remove blade from ice cream can and replace lid. Seal hole on top of can. Drain off ice and salt mixture and repack with a mixture of 3 parts crushed ice to 1 part rock salt. Pack down firmly and let ice cream set 1 hour.
5
Serve with caramel sauce.

Source:

Save recipe Save recipe  
Add to list Add to list View Lists
Email
Print Print