Homemade Vanilla Ice Cream

• 6 large eggs
• 2 cans (12 oz each) evaporated milk
• 2 tablespoons vanilla extract
• 1/2 gallon (8 cups) whole milk
• 1 1/2 to 2 cups granulated sugar (adjust to your preferred sweetness)
• Optional: Pinch of salt for balance

Directions:

1. Make the custard base:
   In a large mixing bowl, whisk the eggs thoroughly until smooth. Gradually whisk in the sugar and mix until the mixture is pale and creamy.
2. Add evaporated milk and vanilla:
   Stir in both cans of evaporated milk and the vanilla extract. Mix until fully combined.
3. Incorporate whole milk:
   Slowly stir in the whole milk. If your freezer uses a specific fill line, only add enough milk to reach that line. Optionally, add a pinch of salt to enhance flavor.
4. Chill the mixture:
   For best results, chill the mixture in the refrigerator for 2–4 hours, or until very cold. This helps it freeze faster and improves the texture.
5. Freeze the ice cream:
   Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes 20–40 minutes, depending on your machine.
6. Firm it up (optional):
   For soft-serve texture, serve immediately. For firmer ice cream, transfer to a freezer-safe container and freeze for 4–6 hours or until set.

Serving ideas:
Serve in cones, bowls, or alongside fresh fruit, pie, or brownies!

Nutritional Information:

Prep Time: 10 min | Churn Time: 30 min |  Total Time: 40 min + chilling
Calories per serving: ~260 | 🍽️ Serves: 12