Homemade Ice Cream

Let's Cook

1. Step 1.

   In a large bowl, beat 7 eggs until light and frothy, about 2 minutes.

2. Step 2.

   Add 1 cup sugar, 1 can (about 13 oz) evaporated milk, 2 tbsp vanilla, and 1 cup brown sugar to the beaten eggs. Whisk until all ingredients are fully combined and the sugars are mostly dissolved.

3. Step 3.

   Pour the mixture into an ice cream freezer canister. Add enough whole milk (about ½ gallon) to fill the canister to the fill line, typically about two-thirds full. Stir gently to combine.

4. Step 4.

   Place the filled canister into the ice cream freezer bucket. Layer crushed ice and rock salt around the canister according to your freezer's instructions, usually alternating ice and salt until the bucket is full.

5. Step 5.

   Crank the ice cream freezer handle continuously (or use an electric motor if available) for 30 to 45 minutes, until the ice cream is thick and frozen and the crank becomes very difficult to turn. During this time, add more ice and salt as needed to keep the bucket full.

6. Step 6.

   Once the ice cream is firm, remove the canister, wipe off excess salt and ice, and let it rest for a few minutes before serving. For a firmer texture, pack the canister with more ice and salt and let it sit for 1 hour, or transfer to a freezer-safe container and freeze for at least 2 hours.