Every summer I make quite a few gallons of homemade ice cream and it's always a huge hit at whatever gathering I take it to. Everyone assumes it takes me a long time to make it, but really it's quite easy.
Step 1:
Beat 4 eggs until frothy. Add 2 cups sugar slowly and beat well until thick.
Step 2:
Slowly add 4 cups half and half or whipping cream mixing at a slow speed. (I always use half and half to try to save on a few calories.)
Step 3:
Add 2 Tbsp of a good, high quality pure (not imitation) vanilla extract.
Step 4:
Put ice cream mixture into a canister and add milk to the fill line indicated on the inside of the canister (the ice cream will expand as it freezes, so there has to be extra room in the canister - make sure you don't fill it with milk the entire way!)
Step 5:
Put canister in your freezing bucket and pack with alternating layers of ice and ice cream salt.
Step 6:
Let the freezer run until it stops, adding more ice and salt as it melts. When the ice cream is frozen, the canister will stop turning and will stall. You'll know it when it happens. Then simply unplug (or stop cranking if you're unlucky enough to be using a hand crank machine.) the freezer, remove the canister, wipe the salt and water off the canister, and empty the ice cream into a freezer safe bowl or ice cream container.
Step 7:
Enjoy! And, yes, it's really that simple! :)
