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 salt in the ice cream m
aker compartment.Insert the paddles and lid. Place the container in the ice cream maker bu
cket and attach the motor or hand crank guide.
Fill the freezer tub with a mixture of 1 part Morton Rock Salt to 8 parts crushed ice unti
l you reach the recommended level for ice. Be sure to read your ice cream maker manufactur
er's instructions. Pack down the ice firmly and allow the ice to set 5 minutes before star
ting the ice cream maker.
For hand crank ice cream makers, turn the handle slowly, increasing the speed as the mixtu
re begins to freeze.When the ice cream is frozen, the crank will be difficult to turn. The
electric ice cream makers will shut off automatically when the ice cream is frozen.
To harden the ice cream, remove the dasher blade from the ice cream container and replace
the lid and sealthe hole on top where the dasher shaft came through. Drain off the ice and
salt mixture and repack the icefreezer tub with a mixture of 3 parts crushed ice to 1 par
t Morton Rock Salt. Pack the ice down firmly andallow ice cream to set 1 hour. Serve vanil
la ice cream with H-E-B Cajeta Caramel Sauce.
No Nutritional Information Available