Homemade ice cream

After getting tired of icy-textured homemade ice cream, I set out to learn how to get a super-smooth texture and rich flavor. I should have known--it's all in the cream.

Most homemade ice cream recipes I've seen use milk. I gradually increased the ratio of cream to milk until I finally decided "forget the milk, just give me the good stuff!" This is my finalized sugar recipe, but I intend to experiment with xylitol.

So here it is, in all its fattening richness:

Homemade ice CREAM (4 qt)

5 pints heavy whipping cream

1-1/2 cups white sugar

8 eggs

4 T vanilla

For a really cool twist, use 2 T vanilla plus 2 t orange extract for that old fashioned 50/50 bar taste.

Mix thoroughly. After adding the paddle to the bucket, top off the mixture with more cream up to the fill-line (you can cheat and use milk or half and half for this and no one will know)

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