Homemade Vanilla Ice Cream
2 cups H-E-B Half & Half
1 can (12 oz.) Hill Country Fare Evaporated Milk
3/4 cup H-E-B Sugar
1 teaspoon McCormick Pure Vanilla Extract
1/4 teaspoon Morton Table Salt
2 cups Morton Rock Salt for making ice cream
1 bag (20 oz.) ice
1 electric or hand turned ice cream maker
1 jar (10.9 oz.) H-E-B Cajeta Caramel Sauce
Combine the half & half, evaporated milk, sugar, vanilla and table sal
t in the ice cream maker compartment.Insert the paddles and lid. Place
the container in the ice cream maker bucket and attach the motor or h
and crank guide.
Fill the freezer tub with a mixture of 1 part Morton Rock Salt to 8 pa
rts crushed ice until you reach the recommended level for ice. Be sure
to read your ice cream maker manufacturer's instructions. Pack down t
he ice firmly and allow the ice to set 5 minutes before starting the i
ce cream maker.
For hand crank ice cream makers, turn the handle slowly, increasing th
e speed as the mixture begins to freeze.When the ice cream is frozen,
the crank will be difficult to turn. The electric ice cream makers wil
l shut off automatically when the ice cream is frozen.
To harden the ice cream, remove the dasher blade from the ice cream co
ntainer and replace the lid and sealthe hole on top where the dasher s
haft came through. Drain off the ice and salt mixture and repack the i
cefreezer tub with a mixture of 3 parts crushed ice to 1 part Morton R
ock Salt. Pack the ice down firmly andallow ice cream to set 1 hour. S
erve vanilla ice cream with H-E-B Cajeta Caramel Sauce.
No Nutritional Information Available