Grandma Brown’s Vanilla Ice Cream

My kids love a good old fashioned treat and this one definitely fits the bill! This ice cream is a soft scoop style that does require an ice cream maker to churn properly.

And yes, it is passed summer in some parts of the world. But isn’t there always time for ice cream?

A couple notes on the ingredients:

First, note that Grandma is from St Louis so she uses ingredients from around the area. Junket tablets are a used here as a coagulant, helping to thicken the mixture to a creamy consistency. It is optional, but without it, the ice cream will not be as creamy. It is available online. You can also use rennet, but would need to reduce the amount as rennet thickens much more aggressively than does junket.

Milnot is available in the Midwest. Everywhere else in the world, you can use sweetened condensed milk.

You can absolutely add fruit, chocolate, cookie dough, Oreo crumbs, etc. (The photo below includes matcha.) Please feel free to make this your own!

Grandma Brown’s Vanilla Ice Cream

Yield: 1 quart (unless you add mix-ins)

Ingredients

2 cups sugar

4 large eggs

1 pint whipping cream

1 can Milnot

3 junket tablets dissolved in a small amount of water (optional)

3 T vanilla extract (honestly, imitation vanilla is good here because it gives a very powerful vanilla flavor, which is especially good in frozen desserts like this as cold mutes flavors)

Directions

Prepare your ice cream maker’s drum and as needed. You might need to plan ahead and get it in the freezer before starting to make the custard mixture. (Hint: just keep the drum in your freezer, if you have the space. That way, you can make ice cream whenever the whim hits you.)

In a large bowl, combine sugar and eggs whisking well until the sugar is dissolved. Slowly drizzle in the whipping cream and the Milnot, whisking well. Add the dissolved junket tablets, if using. Whisk well. Add the vanilla extract and whisk well.

Pour mixture in your ice cream maker’s drum and complete freezing process as instructed for your maker.

Once thick and frozen, scoop out ice cream, and pack into a freezer container. Allow to ripen in the freezer for at least 2 hours.

Enjoy!