Y’all, summer is still here. There is no mistaking it. It is so dang hot. I’ve looked at the extended forecast and there is not a high temp under 90. Uggh….I am not crazy about the hot weather, but at least I am not still in Mississippi where the humidity might just kill me. However, hot weather brings my desire to eat more and more ice cream. I love ice cream. I always say that no matter how full you may be from dinner, there is just a special place that can always fit ice cream. Because of the crazy heat and my deep love for the frozen treat, I am bringing you an ice cream series. I was hoping to get it out sooner this summer but life is a little crazy with the 2 littles.
I am starting with the original, the OG, if you will, of homemade ice creams. At least in my world. This is the ice cream I grew up eating and making with my family. Of course, we had one of those big wooden containers that you hand churn with the rock salt. I have updated to an automatic ice cream maker since childhood, but this recipe takes me right back there. My husband actually requested this for his birthday this year. Feeling nostalgic, I think. Babies will do that to you. Also, this couldn’t be any easier recipe to start with if you have never made homemade ice cream. If you grew up doing this, the flavor will take you right back there.
Step 1: Cream eggs and sugar together in a bowl.
Step 2: Add evaporated milk, condensed milk and vanilla and mix well.
Step 3: Pour into your ice cream maker. Make sure your maker is good and cold.
Step 4: Fill the rest of the bowl with whole milk.
Step 5: Churn according to your ice cream makers instructions until ice cream is frozen.
Step 6: Pour into freezer-friendly container and store. Or eat right away. 
HOMEMADE VANILLA ICE CREAM
Ingredients:
• 2 cups granulated sugar
• 4 eggs
• 1 (14 oz) can sweetened condensed milk
• 2 (12 oz) cans evaporated milk
• 1 tablespoon vanilla
• whole milk
Directions:
Step 1: Cream eggs and sugar together in a bowl.
Step 2: Add evaporated milk, condensed milk and vanilla and beat until combined.
Step 3: Pour into your ice cream maker.
Step 4: Fill the bowl to the top with whole milk.
Step 5: Churn the custard according to your machine’s instructions.
Step 6: Once custard is frozen, pour into a freezer friendly container to store.
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