Cover the machine with a towel and it can sit for up to 2 hours before serving. Make sure the area around the canister is still filled with ice. Once the motor quits running on the machine, unplug the machine. You can make this ice cream up to 2 hours ahead of time.Do not use skim milk or 1% milk! This recipe calls for 2% or whole milk and for the love of creamy ice cream, please do not try to replace them with 1% or skim milk!.Vanilla bean paste can be used in place of vanilla extract, for an even stronger vanilla flavor.This felt like eternity when I was a kid, but seems more reasonable as an adult! 😉 I recommend checking the machine, and adding ice cubes and salt every 10-15 minutes during the ice cream churning process. Depending on your machine, it should take 30-45 minutes for the ice cream to freeze.This will help quickly defrost the ice cream and make it easily scoop-able! If you need to speed up this process, because you’re in dire need of a scoop of ice cream ASAP, you can always pop it in the microwave for 1-2 minutes. Otherwise, it will be very icy and hard to scoop. When you’re ready to eat the leftover ice cream, I recommend letting it sit on the counter for at least 10-15 minutes to defrost. Old fashioned ice cream does not re-freeze the same as other ice cream. Leftover homemade ice cream will stay good in the freezer for months.This is equivalent to about 36 “standard size” scoops of ice cream, which makes the recipe great for a big group! This recipe makes approximately 18 cups of ice cream.If your machine does, only fill milk to that line. If yours does not, stick with my measurement. Do not overfill the ice cream machine! Most ice cream machines have a “fill line” inside the base.This is why it’s important to place your machine somewhere the water can drain off safely! As the ice melts around the canister and you continue to fill the machine with more ice, the melted ice will drain out of the machine. Be sure to place the machine inside a sink or outside on a patio where the ice can melt off.As soon as the machine stops churning, the ice cream is ready!.This will help the ice cream freeze quicker. Continue to add ice and salt around the ice cream canister, while the ice cream is churning.Start with approximately 4 pounds ice cubes and 1/2 cup rock salt. Surround the base with ice and rock salt. Stir everything together then place the base into the machine.Add the mixture to the ice cream machine base, along with more 2% or whole milk.Continue whisking the mixture over low heat for 2-3 minutes, making sure the mixture does not become too hot and cook the eggs.Add 4 whisked eggs to the milk, once it is warm, but not hot enough to cook the eggs.Heat 2 cups of 2% or whole milk in a saucepan on the stove over low heat.Add heavy whipping cream and stir to combine. Combine granulated sugar and vanilla extract in the base of an ice cream machine.More ice cream recipes, made without an ice cream maker!.
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