You don’t need an ice cream freezer to make your own homemade ice cream. You can make ice cream with your refrigerator. Here’s how:
• 2 eggs
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 cup milk
• 1 pint heavy whipping cream
• pinch of salt
• 2 teaspoons vanilla
Using an electric mixer, beat the eggs for several minutes until thick and lemon colored. Add 1 cup of milk and blend into the eggs. Mix sugar and cornstarch in a large saucepan. Add egg/milk mixture to the sugar and cornstarch. Cook until thick (about 5 minutes) stirring constantly. Allow the custard mixture to cool to room temperature.
When the custard is cool, put into a freezer-safe bowl. Blend in cream and salt. Freeze for 2 hours or until slushy. Add 2 teaspoons vanilla. Whip for 5 to 10 minutes with an electric mixer. Return to freezer and finish freezing (several hours or overnight).
After you have whipped the ice cream, fold in 1 to 2 cups of fresh or frozen fruit, nuts and/or chocolate before returning the ice cream to the freezer to finish freezing.
Here are some ideas for additions to your ice cream:
• Cherries (or Maraschino Cherries)
• Chocolate chips
• Butterscotch chips
• Crushed Heath bars
• Crushed peppermint candy
• Chopped walnuts
• Chopped pistachio nuts
• Diced bananas
• Chocolate chip cookie dough (drop into the ice cream by small spoonfuls and carefully fold in)
• Caramel or chocolate or fudge syrup (drop into the ice cream by small spoonfuls and carefully fold in)