1 1/2 quarts
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 maker compartment.Insert the paddles and lid. Place the container in the ice cream maker bucket 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 until you reach the recommended level for ice. Be sure to read your ice cream maker manufacturer's instructions. Pack down the ice firmly and allow the ice to set 5 minutes before starting the ice cream maker.
For hand crank ice cream makers, turn the handle slowly, increasing the 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 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 part Morton Rock Salt. Pack the ice down firmly andallow ice cream to set 1 hour. Serve vanilla ice cream with H-E-B Cajeta Caramel Sauce.
No Nutritional Information Available
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