At my last farm I got this recipe from my host Sheryn. We used the milk fresh from the cow and eggs right from the ducks. It was awesome - I am sure it would work just was well with items from your local grocery.
When we made the ice cream we had a stand mixer which makes things faster because you can just let it mix and do something else - with a hand mixer be prepared to be beating for a long time. You have to whip three things separately - egg white, egg yolks, and heavy cream.
Ingredients:
3 large eggs
10 tbs of white sugar
2 cups of heavy cream
1 tsp vanilla
(flavors, optional)
Process
Separate into two mixing bowls:
three eggs (yolks in one, whites in the other)
add 5T of sugar to each bowl
-Whip egg whites until peaks are stiff (this will take awhile, so an automatic mixer is nice)
-Add 2T of boiling water to the egg yolks and beat until pale, think and ribbony (holds a figure eight)
-Pour yolks onto whites
-Beat two cups of cream to soft peaks (do not overwhip)
-Add 1 tsp of vanilla
-Fold cream gently into eggs - place in container and put in freezer
If you want a flavor, add while you are folding the cream into the eggs just lightly swirl through or you can just add as a topping which might be easier
can add desired flavors like: cinnamon, coffee, berries, chocolate sauce, chocolate pieces
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