Did you know July was National Ice Cream Month? I hope you celebrated with lots of ice cream! (We sure did…)
My Mom, Dad and Brother’s family were visiting earlier in the month and we decided it was the perfect time to make Mom’s Homemade Vanilla Ice Cream (no-cook) recipe. My mom made this ice cream for us all the time when we were growing up. It tastes a million times better than any store bought vanilla!
It wasn’t until I was older that I realized this recipe was made with uncooked eggs! I stopped making her recipe for a while, but once I discovered Davidson’s Safest Choice® Pasteurized Eggs, I was happy to start making it again…
Would you like to try out these eggs on your next cooking adventure? Here is a link to a coupon. Safest Choice also has a really awesome Summer “no-bake” Recipe Contest going on right sow, so if you have a fun no-bake recipe (made with eggs, of course) Be sure to enter! You can read more about the contest here.
If you decide to make this you will not be disappointed, it’s heavenly…
Homemade Cherry Vanilla Ice Cream
- 6 safest choice pasteurized eggs
- 2 cups sugar plus 1/2 cup sugar (divided)
- 1 can sweetened condensed milk
- 2 tablespoons good quality vanilla
- 6 cups milk (Your choice of whole or 2% milk, half n half, heavy cream- I always just use 2%, but the higher the fat content of the milk, the creamier the ice cream will be.)
- 12 to 16 oz of fresh or frozen pitted cherries.
- In a large mixing bowl, beat the eggs together for a minute or two, add 2 cups sugar and continue mixing for another 2 minutes until eggs and sugar are completely combined.
- Add vanilla and milk, keep blending until all ingredients are completely combined.
- Add milk/egg/sugar mixture to your ice cream machine and follow manufacturers directions.
|We received this ice cream maker as a wedding gift almost 16 years ago and it’s still going strong…|
- Add 3/4 of the cherries and 1/2 cup sugar to a small sauce pan and heat over medium heat until cherries soften- about 8 to 10 minutes.
- Transfer cherries to a blender or food processor and process until smooth.
- Strain cherry “juice” through a strainer to remove any solids.
- Put in the freezer for a few minutes to cool
- Dice the left over cherries and put in the freezer too.
- Once the ice cream is nearing completion, open the lid and spoon the cherry syrup and diced cherries into the ice cream. Use a long spatula to distribute some to the bottom.
- Turn the ice cream machine back on and let it complete the cycle.
- When the cycle is complete, put the ice cream container into the freezer until the ice cream freezes to the desired consistency. (Unless you cant wait and don’t mind soft serve! We can never wait!)
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( I am a brand ambassador for Davidson’s Safest Choice® and a member of their Darling Dozen. This post is sponsored but all opinions are 100% my own.)