Hope's Homemade Vanilla Ice Cream.

Vanilla ice cream just can't be beat because it can be enjoyed as is or enhanced with a topping of your choice. It's also the perfect accompaniment with almost any cake, cookie or pie. Unlike traditional custard-based ice cream, this version is not cooked which gives the ice cream a much fresher taste.

Hope's Homemade Vanilla Ice Cream

5 extremely fresh large eggs* 2 1/2 cups granulated sugar 1 cup 2% milk 1/8 teaspoon kosher or sea salt 2 cups heavy whipping cream 2 tablespoons vanilla extract 2 tablespoons instant vanilla pudding mix 1 quart half-and-half 4-quart or larger Ice cream freezer 2 to 3 (10-pound) bags crushed ice (See Cook's Tip) Rock salt

In large mixing bowl beat eggs with electric mixer on high speed until light, thick and creamy, about 5 minutes.
In small saucepan, mix sugar, milk and salt; warm over medium heat just until sugar is dissolved and mixture is hot, but not boiling (do not boil). Remove from heat.
Slowly pour a small stream of the hot milk mixture into eggs while beating on low speed with electric mixer until milk mixture is fully incorporated. Add the whipping cream, vanilla and instant pudding, mixing until well blended.
Pour egg/milk mixture into a 4-quart hand-turned or electric freezer; add the half-and-half; stir to mix.
Freeze according to manufacturers instructions.
When electric machine has stopped or you can no long turn the handle, drain any melted water from the bucket and repack with more ice and rock salt (3 parts ice to 1 part rock salt.) Cover with heavy towel and let set undisturbed for 1 hour to "season".
Serve immediately or store in freezer.

Makes 20 (1/2 cup) servings; or yields about 2 1/2 quarts.

*Although the overall risk of egg contamination is very small, the risk of foodborne illness from eggs is highest in raw and lightly cooked dishes. Even with the minimal risk factor, children and the elderly should never eat foods prepared with raw eggs.

**If you make ice cream often, try making your own ice by freezing water in empty milk or orange juice 1/2-gallon-sized waxed cardboard cartons, leaving about a 2-inch space from the top to allow the water to expand as it freezes. When ready to use, a couple of good whacks on the sides of the box against a hard surface (i.e.; concrete) will shatter the ice block inside and it's ready to use. Four cartons will normally make enough ice to make ice cream in a 4-quart freezer.

Nutritional Information Per Serving (1/20 of recipe): 239.3 calories; 42% calories from fat; 11.4g total fat; 88.0mg cholesterol; 99.3mg sodium; 109.2mg potassium; 30.9g carbohydrates; 0.0g fiber; 28.6g sugar; 30.9g net carbs; 3.6g protein.