Homemade Ice Cream
Homemade ice cream is the perfect treat on a hot summer day.
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How to make
Combine milk, sugar and salt in 3-quart saucepan. Cook over medium heat, stirring constantly, 6-11 minutes or until sugar is dissolved.
Beat eggs in bowl until light and lemon-colored. Gradually stir small amount of hot milk mixture into beaten eggs with whisk. Slowly pour egg mixture into remaining milk mixture in saucepan, whisking constantly.
Reduce heat to low. Cook, stirring constantly, 7-10 minutes or until milk mixture reaches 160°F and is thick enough to coat back of metal spoon. (Do not boil.) Pour into clean bowl. Cover; refrigerate 1-2 hours or until chilled.
Stir whipping cream and vanilla into chilled milk mixture with whisk. Freeze in ice cream maker according to the manufacturer’s instructions until desired consistency. Serve immediately or store frozen in freezer container with tight-fitting lid according to manufacturer's directions.
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