Hope you’re having a wonderful week.
It’s sultry here in Indiana; plus, it’s the Fourth of July tomorrow. If those aren’t exemplary excuses to make homemade ice cream, I don’t know what is. 😉
So, without further yakety-yak, here is my family’s tried-and-true recipe:
1 quart of heavy whipping cream
7 cups milk
2 14 oz cans of sweetened condensed milk (I use Eagle Brand)
1 Tbsp of Vanilla Extract ( I use Danncy brand Pure Mexican Vanilla Extract)
Get lots of ice and ice cream salt and mix it up in your favorite ice cream maker, or churn if you’re ambitious! 🙂