Mom’s Homemade Ice Cream
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My Mom’s Homemade Ice Cream is creamy and sweet with chopped Hershey’s Chocolate Bar with Almonds. It’s even better with hot fudge topping and a brownie! A family favorite.
(Post modified with new photos on 8/27/23.)
When I was a girl, my folks made homemade ice cream almost every weekend. We’d eat it in the winter or summer. It didn’t matter. We had one of those old crank machines, and I would often be called on to sit on the top of it to help hold it down when it got near the end of the freezing time.
We would eat the freshly made ice cream, and my dad would often go back for seconds. Maybe even thirds. Any extra would be stored in little butter containers and frozen. As a treat on Sunday mornings, Dad would let us eat right from those frozen containers. For breakfast. We’d each have our own. I have special memories of all of us gathered around our old wood stove eating ice cream for breakfast. Oh my. Good times.
These days my parents have an electric freezer–a White Mountain. They swear by them. Whenever I go to their house, I could most likely find mom’s homemade ice cream sitting in a tub in the freezer. And it’s still served at nearly every family gathering.
Recipe Conversion Addition
In this post, I’m including my mom’s recipe, which makes 1 1/2 gallons, and also a converted recipe that I use with my Cuisinart Ice-70 Ice Cream Maker. It’s the same recipe, but smaller at only 2 quarts. Which is plenty for my husband and me when we want a little frozen treat.
Also, please note that this recipe uses raw eggs. While risks are low, consumption of raw or undercooked eggs, shellfish, and meat may increase the risk of foodborne illness. My family has been using this recipe all my life and we have never had a problem using raw eggs. The use of farm fresh eggs may also reduce the risk of foodborne illness. Even still, I am including instructions for cooking the eggs, should you prefer to follow those steps.
More Frozen Desserts to Enjoy
Ingredients for Mom’s Homemade Ice Cream
(See the full recipe at the bottom of this post.)
- large eggs
- granulated sugar
- vanilla extract
- evaporated milk
- package of instant French Vanilla pudding
- Hershey’s chocolate bar with almonds
Steps for Making Homemade Ice Cream
Version I – White Mountain Freezer 1.5 gallons
When using a White Mountain Ice Cream Freezer, you’ll want to take a few preparatory steps.
Prepare to Freeze the Ice Cream
Have the wooden bucket, motor, and hand crank (if using) prepared and ready as per unit instructions. Also have ready, crushed ice and rock salt. You might want to place a couple old bath towels nearby, for wiping up spills or to cover the freezer once your ice cream is finished.
Chances are, if you’re reading this recipe, you already have a White Mountain or similar freezer already, but if you need further guidance, please see this Instruction Manual.
Make the Ice Cream
Gather the ingredients so that you have everything close at hand on the counter or table.
Using a wavy potato cutter or Chef’s knife and cutting board, chop the Hershey’s Chocolate Bar with Almonds. I cannot remember a time when my mom didn’t put this in her ice cream, so be sure to do this. This is the large, thick chocolate bar, not the single bars often found in the store.
In a large mixing bowl, whisk the large eggs on medium speed for two minutes. Add granulated sugar, vanilla extract, evaporated milk, and instant French Vanilla pudding to the eggs. Beat an additional three minutes.
Add 1/2 gallon whole milk to the egg mixture and beat until incorporated.
Cooked Egg Addition
Warning – The above instructions use raw eggs. While risks are low, consumption of raw or undercooked eggs, shellfish, and meat may increase the risk of foodborne illness. If you prefer to use cooked eggs, please follow these instructions:
In a large saucepan, combine 1 1/2 cups granulated sugar, evaporated milk, and 4 cups whole milk. Heat on medium-low heat. Whisk to combine and bring the mixture to a boil. While the milk is heating, place eggs and remaining sugar in a large mixing bowl. Beat on medium-low until mixture is pale and thick.
When the milk has come to a slight boil, whisk 1/3 of the hot liquid into the egg and sugar mixture, mixing well. Do this once more, and then pour all into the saucepan. Stir with a long-handled wooden spoon, stirring constantly over low heat until the mixture thickens slightly and coats the back of the spoon. DO NOT allow the mixture to boil. This will only take a few minutes to heat.
Remove from heat and allow the mixture to come to room temperature. Then cover and refrigerate for at least 2 hours.
When thoroughly chilled, return ice cream base to the large mixing bowl. Stir in French vanilla pudding mix, vanilla extract, and another 4 cups of whole milk. Mix on medium high speed until combined. Follow the remaining instructions for freezing the ice cream.
Pour the egg mixture into a 1 1/2 gallon ice-cream container and stir in enough whole milk to bring to three-quarters full. Add the chopped Hershey’s chocolate at the last.
Mix according to freezer directions with ice and rock salt. This ice cream recipe is great for hot summer days and will make 1 1/2 gallons. Serves 12-16 people.
Version II – Cuisinart Ice Cream – 2 quarts
NOTES ON FREEZING ICE CREAM
If using an electric ice cream maker, you’ll want to have your equipment ready to use. For instance, with my Cuisinart machine, I keep my churning bucket in our big deep freezer, as it must be thoroughly frozen before using. Instructions say to freeze for 24 hours before use. When I’ve finished a batch of ice cream, and after I’ve cleaned the bucket, I return it to our deep freezer so it’s always ready for use.
Another tip that might be useful, is to have your ice cream machine set up and ready to run as soon as you bring your frozen bucket from the freezer. After all, you don’t want it to thaw out. I also place the container that will hold my ice cream in the freezer so it’s really cold when I scoop the freshly made icy dessert into it.
PREPARE THE ICE CREAM
To prepare this recipe for a 2 quart freezer, you’ll need to divide the original recipe into thirds.
Recipe Conversion: 2 large eggs, 1 cup granulated sugar, 12 oz evaporated milk, 1/3 package of instant pudding mix, 1 tablespoon vanilla extract, 2.3 oz chocolate bar, and 21 oz. whole milk or 2 5/8 cups.
Chop the Hershey’s Chocolate Bar with Almonds.
In a large mixing bowl, whisk the large eggs on medium speed for two minutes. Add granulated sugar, vanilla extract, evaporated milk, and instant French Vanilla pudding to the eggs. Beat an additional three minutes.
Add whole milk to the egg mixture and beat until incorporated.
If following the instructions for cooked eggs, please see the highlighted blue section above, replacing the reduced ingredient amounts for those listed.
Place mixture in a large glass jar. Cover and refrigerate for at least 2 hours.
When ready to churn, stir the mixture (or shake the covered jar) to ensure everything is mixed well.
Press the ICE CREAM setting on the ice maker and then START the machine. Pour the mixture into the churning bucket. Cover with the cap. Allow to mix until thickened and the machine is about 2 minutes from being done.
At that time, add the chopped Hershey’s Chocolate Bar and allow the freezer to mix the chocolate into the ice cream.
Once the ice cream finishes freezing, quickly transfer to a cold container. At this point, you may go ahead and serve the ice cream, which will be soft and creamy, or you may cover the container and freeze for about two hours for a harder consistency.
If the dessert becomes too hard to scoop, allow it to set out for 5-7 minutes before serving.
This converted recipe will make 2 quarts of ice cream and will serve 4-6 people.
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Mom’s Homemade Ice Cream
Ingredients
- 6 large eggs
- 3 cups granulated sugar
- 3 tablespoons vanilla extract
- 24 oz evaporated milk
- 3.4 oz instant French Vanilla Pudding
- 6.8 oz Giant Hershey's Chocolate Bar with Almonds chopped
- 1/2 gallon whole milk plus extra to fill freezer
Instructions
- Chop the chocolate bar into small pieces.
- In large bowl, beat large eggs on medium speed for two minutes until pale and thick.
- Add granulated sugar, vanilla extract, evaporated milk, and instant pudding to eggs. Beat an additional three minutes.
- Add 1/2 gallon milk and beat again.
- Pour mixture into a 1 1/2 gallon ice-cream freezer and add enough milk to bring to three-quarters full. Add chopped chocolate.
- Mix according to freezer directions with ice and rock salt. Should be done in approximately 30 minutes. Serves 12-16.
This looks like one delicious recipe. I can see why its popular!
Thanks for stopping by CH! Just had some of this ice cream last night. So good. Enjoy!