Step 1: Beat the Eggs
In a large mixing bowl, beat the pasteurized eggs with an electric mixer until light, fluffy, and pale yellow, about 2–3 minutes.
Step 2: Add the Sugar
Gradually add the sugar while continuing to beat until completely dissolved and the mixture is smooth and creamy.
Step 3: Add the Dairy
Mix in the evaporated milk, whole milk, heavy cream, vanilla extract, and a pinch of salt if using. Beat until everything is fully combined.
Step 4: Chill the Mixture
Cover the bowl and refrigerate the ice cream base for 2–4 hours. Chilling helps create a smoother, creamier texture.
Step 5: Churn the Ice Cream
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–30 minutes, until it reaches a soft-serve consistency.
Step 6: Freeze Until Firm
Transfer the churned ice cream to a freezer-safe container. Cover tightly and freeze for 2–4 hours, or until firm enough to scoop.
Step 7: Serve
Scoop into bowls or cones and enjoy as is, or top with chocolate syrup, caramel sauce, fresh berries, sprinkles, chopped nuts, or whipped cream.
Tips
- Use high-quality pure vanilla extract for the best flavor.
- Chill all ingredients before mixing to help the ice cream freeze faster.
- Avoid over-churning, as it can make the ice cream grainy.
- Store in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for 5–10 minutesbefore scooping if it’s very firm.