Grandma Stanton'S Homemade Ice Cream
A rich, creamy homemade ice cream with sweet vanilla flavor, perfect for family gatherings and warm summer days, offering nostalgic comfort and delightful freshness.
Ingredients
Instructions
- Put sugar, flour, and cornstarch in a bowl and mix well.
- Beat egg yolks separately in a bowl.
- Beat egg whites separately until quite stiff.
- Put milk in a kettle and heat in a dish of hot water until hot.
- Stir in the egg yolks mixed with sugar into the hot milk.
- Stir the mixture constantly until nearly boiling.
- Allow to cool, then add vanilla.
- Fold in the beaten egg whites.
Tips & Substitutions
For a creamier texture, consider using heavy cream instead of milk or a half-and-half blend. If you're looking for a lighter option, you can substitute some of the sugar with a natural sweetener like honey or maple syrup. To add flavor, try incorporating crushed fruits or nuts before folding in the egg whites. Ensure the egg whites are beaten stiff to create a light, airy ice cream.
Serving Suggestions
Serve this homemade ice cream in bowls or cones, topped with your favorite sauces or sprinkles. It pairs beautifully with the Four Layered Dessert for a delightful treat. Consider serving alongside fresh fruit or a slice of cake, such as the Delta Sour Cream Peach Pie, for a satisfying dessert experience.
Storage & Reheating
Store any leftover ice cream in an airtight container in the freezer. To maintain the best texture, cover the surface with plastic wrap before sealing the container. When ready to serve, let it sit at room temperature for about 5-10 minutes to soften slightly, making it easier to scoop and enjoy.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Stanton'S Homemade Ice Cream contains roughly 1501 calories, with 11g protein, 344g carbohydrates, and 7g fat. It is an excellent source of vitamin C (49% of the Daily Value), dietary fiber (27% of the Daily Value), and iron (23% of the Daily Value), and a good source of potassium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use store-bought egg whites instead of fresh eggs?
Yes, you can use store-bought egg whites as a substitute for fresh eggs. One large egg white is approximately 2 tablespoons of egg whites. Keep in mind that the texture may vary slightly, but it should still yield a delicious ice cream.
What can I do if my ice cream is too hard after freezing?
If your ice cream is too hard, let it sit at room temperature for about 10-15 minutes before scooping. You can also mix in a bit of milk or cream to soften it while stirring. This will help achieve a smoother consistency.
How can I add flavor variations to this ice cream?
You can add various flavorings to this ice cream. Consider mixing in vanilla extract, cocoa powder, or even fruit purees like strawberries or peaches for a twist. Just be sure to fold in any additions gently after combining the egg whites for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).