
One of the best perks of living on a dairy farm is that we get to enjoy the health benefits of raw milk and home made cheese, yogurt and ice cream! I have always loved ice cream but I have to say that I had a traitors heart when it came to homemade ice cream...I preferred store bought because it was so much creamier than homemade. Well, after years of working on my own modifications to the homemade ice cream recipe that I started out with I finally arrived at a recipe that I really love: I call it "Heart Attack Special" because my "secret ingredient" for creamier ice cream is (drum roll) -- more cream! That's right, plain and simple, more cream:
Ultra Rich Ice cream
12 egg yolks
3 cups sugar
3 T. corn starch
4 packets Knox unflavored gelatin
1 gallon of cream
3 T. vanilla
pinch of salt
Mix the sugar with the cornstarch. Blend in egg yolks then add cream. Dissolve the gelatin into about 1/4 c. hot boiling water and stir into the cream mixture then add the other ingredients.
Heat slowly on low heat until almost boiling, stirring constantly. Cool completely in fridge before trying to freeze it. Follow the directions on your ice cream maker for churning.
For Chocolate ice cream: mix 1/2 cup of cocoa powder in with the sugar before adding anything else. Proceed as directed above.
Enjoy!