Grandma'S Ice Cream
Grandma's Ice Cream offers a creamy, vanilla-flavored treat with rich sweetness, perfect for family gatherings or a nostalgic dessert enjoyed by all ages.
Ingredients
Instructions
- Mix condensed milk, egg yolks, flour, and vanilla in a 3-quart saucepan; mix well.
- Cook until hot, stirring constantly to prevent scorching.
- Remove from heat and let cool.
- Beat egg whites until stiff.
- Pour milk mixture into ice cream freezer; add beaten egg whites and sugar.
- Follow ice cream freezer directions for freezing.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you prefer a richer flavor, you can add a pinch of salt or a bit of cocoa powder for a chocolate twist. Ensure the saucepan is non-stick to prevent the mixture from scorching, and keep stirring continuously. You might also want to chill the mixture in the refrigerator before freezing to speed up the process.
Serving Suggestions
Serve Grandma's Ice Cream in bowls or cones, topped with your favorite sauces like chocolate or caramel. It pairs beautifully with Peggie'S Egg Nog for a festive treat or complements slices of Dave'S Favorite Pineapple Cake for a delightful dessert duo. Consider adding sprinkles or fresh fruit for added texture and flavor.
Storage & Reheating
Store leftovers in an airtight container in the freezer for up to two weeks. To soften the ice cream for easier scooping, let it sit at room temperature for about 10-15 minutes before serving. Avoid refreezing if the ice cream has melted significantly, as this can alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Ice Cream contains roughly 1808 calories, with 85g protein, 41g carbohydrates, and 145g fat. It is an excellent source of protein (169% of the Daily Value), vitamin A (133% of the Daily Value), and iron (130% of the Daily Value), and a good source of potassium and vitamin C.
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 a different type of milk?
Yes, you can substitute whole milk with almond or coconut milk for a dairy-free version. Keep in mind that the flavor and creaminess will vary slightly, but it can still be delicious. If using non-dairy milk, ensure it is unsweetened to control the sugar content.
What can I do if my ice cream is too hard?
If your ice cream is too hard after freezing, let it sit at room temperature for 10-15 minutes before scooping. This will allow it to soften slightly, making it easier to serve. You can also try blending it briefly in a food processor to achieve a smoother consistency.
How can I make this recipe without eggs?
To make a no-egg version, you can replace the egg yolks with an equivalent amount of silken tofu blended until smooth. This will maintain the creamy texture without using eggs. Additionally, consider using a commercially available egg substitute to achieve similar 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).