You can even use Half-and-Half to get a creamier texture. Whole Milk – Although you can use 2% milk or 1% milk in a pinch, I highly recommend that you use whole milk, because it will make your ice cream much more creamy.Salt – If possible, use a good sea salt.My mom and grandma always preferred to use Milnot evaporated milk but I've always used what I can easily get, which is sometimes Milnot and sometimes generic or Aldi's brand. Evaporated Milk – If you prefer, you can use regular milk, but I do prefer to use evaporated milk.Sweetened Condensed Milk – My dad always loved using Eagle Brand sometimes I use that, and sometimes I use Aldi's brand.Vanilla Extract – Use a really good dark vanilla extract, real vanilla if possible.Pure Cane Sugar – You can use granulated sugar, as well.Don't worry, you can use store bought milk and cream if you don't have access to raw milk. If you'd rather make an egg-free version, my raw milk ice cream without eggs is the best.
Then just whisk everything else in as I explain in the recipe card below. You can temper the eggs with the condensed milk, evaporated milk, and whole milk in this recipe, following the instructions in the post that I linked to above. This is a great guide on how and why to temper eggs for custard-based ice creams. That said, some people prefer to temper and heat the eggs up to at least 160✯ in order to prevent any possible food poisoning. But we have personally always used raw eggs and have never had any problem. If you choose to use raw eggs to make old fashioned homemade ice cream, do keep in mind that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Large Eggs – You'll need the whole egg, yolks and all.
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