Judy'S Ice Cream
Creamy homemade ice cream with rich vanilla flavor, perfect for warm days or special occasions, suited for family gatherings and dessert lovers alike.
Ingredients
Instructions
- Beat the eggs well.
- Add sugar, flour, and milk to the eggs.
- Cook the mixture until it coats the back of a spoon.
- Let the mixture cool completely.
- Add Pet milk, whipping cream, and vanilla to the cooled mixture.
- Pour the mixture into a freezer can.
- Freeze with plenty of ice and salt, stirring occasionally until firm.
Tips & Substitutions
For a creamier texture, consider using full-fat milk instead of low-fat. If you don't have Pet milk, evaporated milk can be a suitable substitute. Make sure to chill the mixture thoroughly before freezing, as this will help it freeze more evenly. Stirring occasionally while freezing ensures a smoother consistency, which is especially important for homemade ice creams. This recipe is a fantastic base for adding flavors like chocolate or fruit.
Serving Suggestions
Serve Judy's Ice Cream in bowls or cones, and consider adding toppings like chocolate syrup, fresh fruit, or nuts for extra flavor and texture. This ice cream pairs beautifully with desserts like Pumpkin Apple Cake or can be enjoyed as a refreshing treat on its own. For a fun twist, use it to make ice cream sandwiches with Basic Baking Chip Cookies.
Storage & Reheating
Store any leftover ice cream in an airtight container to prevent freezer burn. It’s best consumed within a week for optimal flavor and texture. If the ice cream hardens too much, let it sit at room temperature for a few minutes to soften before scooping. You can also use a warm scoop to make serving easier.
Nutrition & Diet Analysis (per serving)
Each serving of Judy'S Ice Cream contains roughly 2171 calories, with 15g protein, 210g carbohydrates, and 11g fat. It is an excellent source of vitamin C (53% of the Daily Value), iron (37% of the Daily Value), and potassium (33% of the Daily Value), and a good source of vitamin A. It also contributes 7g 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 a different type of milk for this recipe?
Yes, you can use any type of milk, but keep in mind that the fat content will affect the creaminess. Whole milk or half-and-half will yield a richer ice cream, while almond or soy milk can be used for a dairy-free version. Just be cautious with non-dairy milks, as they may alter the flavor slightly.
How long does it take to freeze the ice cream?
Typically, it takes about 4 to 6 hours to freeze the ice cream until firm, depending on your freezer and the consistency of the mixture. Stir the ice cream every 30 minutes during the freezing process for a creamier texture. If you're in a hurry, you can also use an ice cream maker for faster results.
Can I add mix-ins like chocolate chips or fruit?
Absolutely! You can fold in chocolate chips, crushed cookies, or fresh fruit once the mixture is cooled before freezing. Just be sure to keep the mix-ins small and evenly distributed to ensure they freeze well. For a flavor twist, consider adding a swirl of your favorite sauce, like caramel or fruit puree.
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).