Gam’s Homemade Vanilla Ice Cream

My grandmother’s homemade ice cream is good on its own, but it’s also fantastic as a base for fun flavors and toppings. Try stirring in your favorite chopped candy bars, or use it in my Caramel Nut Crunch Pie recipe (left). Andrea Bolden, Unionville, TN Prep: 25 min. + chilling Process: 20 min. + freezing Makes: 13/4 qt. 3 large eggs

1 cup sugar

5 cups whole milk

1 cup half-and-half cream 1/2 cup heavy whipping cream 2 tsp. vanilla extract

1. In a large heavy saucepan, whisk eggs and sugar until blended; stir in milk. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow mixture to boil. Remove from heat immediately.

2. Quickly transfer to a large bowl; place bowl in a pan of ice water. Let sit for 2 minutes, occasionally stirring gently. Stir in the cream, heavy cream and vanilla. Press plastic wrap onto surface of the custard. Refrigerate several hours or overnight.

3. Fill cylinder of an ice cream maker no more than two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)

4. Transfer the ice cream to freezer containers, allowing some headspace for expansion. Freeze until firm, at least 4 hours.

1/2 cup: 178 cal., 9g fat (5g sat. fat), 67mg chol., 64mg sod., 20g carb.

(19g sugars, 0 fiber), 5g pro.

Test Kitchen tip: Turn this ice cream into a holiday treat by stirring 1 cup crushed peppermints into the mixture just before freezing.