Homemade Ice Cream(Van Doren Hotel, Holly Springs, Mississippi)
Homemade vanilla ice cream with rich, creamy texture and sweet vanilla flavor, perfect for cooling off on hot days or serving at family gatherings.
Ingredients
Instructions
- Scald the evaporated milk in a saucepan.
- Beat the eggs until foamy in a separate bowl.
- Add 1 tablespoon of flour to the eggs and beat well.
- Gradually add a little of the hot milk into the egg and flour mixture, stirring constantly.
- Return the mixture to the saucepan with the remaining hot milk and cook until thickened, stirring constantly.
- Remove from heat, add vanilla, and let it cool.
- Pour the mixture into a 2-gallon freezer and freeze until firm.
Tips & Substitutions
To ensure a creamy texture, mix the hot milk gradually into the egg mixture to temper the eggs and prevent scrambling. If you prefer a sweeter ice cream, feel free to increase the sugar. For a fun twist, consider adding crushed cookies or fruit during the last few minutes of freezing, similar to variations found in American recipes.
Serving Suggestions
Scoop the homemade ice cream into bowls or cones and top with chocolate syrup or sprinkles for extra indulgence. This ice cream pairs beautifully with Nancy's Crescents for a delightful dessert spread. Consider serving it alongside a slice of cake or fresh fruit for a balanced treat.
Storage & Reheating
Store any leftover ice cream in an airtight container in the freezer. It can last for about 2-3 weeks, but for best texture, consume it within the first week. If the ice cream becomes too hard, let it sit at room temperature for a few minutes before serving to soften.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Ice Cream(Van Doren Hotel, Holly Springs, Mississippi) contains roughly 2262 calories, with 17g protein, 252g carbohydrates, and 7g fat. It is an excellent source of vitamin C (203% of the Daily Value), dietary fiber (79% of the Daily Value), and potassium (51% of the Daily Value). It also contributes 22g 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 regular milk instead of evaporated milk?
While you can use regular milk, it won't yield the same creamy consistency that evaporated milk provides. Evaporated milk is thicker and richer, giving the ice cream a smoother texture. If you don't have evaporated milk, you can try using a combination of whole milk and heavy cream.
How can I make this ice cream without an ice cream maker?
This recipe is designed for a freezer, so no ice cream maker is needed! Just follow the instructions to prepare the mixture and then pour it into a 2-gallon freezer. Stir occasionally during the freezing process to ensure a smooth texture.
What can I do if my ice cream is too icy?
If your ice cream turns out icy, it may be due to incorporating too much air during mixing or not enough sugar. You can try using more sugar next time, as it helps lower the freezing point, creating a creamier texture. Let it soften a bit before serving to improve the consistency.
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).