Which recipe for home made Ice Cream sounds best?

I would never make homemade ice cream with a recipe that calls for flour. no way.

The first one definitely sounds like it would be sweeter from the condensed milk and the greater amount of sugar. That is the main difference I can see. The second has more vanilla which is a plus. I would probably go with the first if it is sweetness you’re after, but I doubt you could go wrong with either. @john’s point about the flour is interesting, too. I think you have to try both and do a a taste comparison.

@john65pennington Yeah I was wondering what could the flour be possibly used for or what effect it has on the ice cream, maybe texture or something?

I would think the flour would be for thickening but it is hard to see why you need it.

@janbb ahh yes, maybe would possibly give you a denser ice cream

I understand it. But, I don’t like the idea of flour. Where can I find the full instructions for recipe number one?

@UScitizen Here is where I found the recipe for the one with the flour.

I still havent decided, and been going through tons of recipes, I found some that tell you to heat up the milk mixture and then some that don’t. Is one with heating going to make better ice cream vs. a cold mixture? Also the first recipe I have there I noticed does not call for heavy whipping cream, does anyone think that will matter? Should a recipe that uses heavy whipping cream make better ice cream? I really love the idea of condensed milk though.

If you are going to be using a wooden ice cream churn, please make sure that it is cleaned properly ahead of time by scalding it with boiling water. A relative of mine made ice cream using an egg recipe and only rinsed the wood portion of the churn. She ended up causing 14 people to contract Salmonella poisioning, with four of those people having to stay in a hospital for almost a week. Our local health department even became involved after they were contacted by the hospital.

Good luck and I hope you find a great recipe.

Recipe #1 will be less fat. The mixture of the evaporated milks and the regular milk creates a base that is rich, but not as fatty as cream. I’m mentioning this not because of diet concerns, but because ice cream that is rich because of evaporated milk instead of fat will have a different mouthfeel and flavor than you might be used to. On the other hand, that’ how I make mine, and I find it yummy. Please also note that the increased amount of liquid will render it not as super-sweet as you might assume because of the added sugar.

The second one has the ice and salt because that’s part of the freezing process – those ingredients don’t actually go into the ice cream itself. The ingredients together will taste more like the fatty-mouthfeel ice cream that most eaters would be used to.

If you cook either of these, it is going to be more like a frozen custard when you’re eating it. Since both recipes have eggs (which are little salmonella bombs), I’m assuming both are cooked. also, what differentiates “French” vanilla from regular vanilla is the addition of the eggs. And while I’ve never seen flour in a plain ice cream recipe, such a thing is usually there for thickening.

I have a recipe somewhere that uses eggs, sugar, milk, vanilla, and a bit o salt that comes out wonderfully. Unfortunately I don’t have it with me right now. I don’t think evaporated milk is really necessary. You can experiment with the eggs. I once made vanilla ice cream according to a recipe that called for EIGHT eggs and it was WAY too rich for me. I would not worry much about salmonella, but that’s just me. As Alton Brown has said, if eggs are pasteurized you’re pretty safe. The second one has the ice and salt included in the recipe and thus assumes you don’t have a special ice cream maker.

The one that is cooked. If neither is cooked, I wouldn’t want to eat raw eggs. If both are cooked, I’d go with the first one.

2 cups cream
2 cups milk
6 egg yolks
¾ cups of sugar
vanilla

Bring cream and milk to a boil. Temper into wisked-together yolks and sugar. Dump it all back in the pot and cook until it reaches 175 degrees F. Strain over 1 T of vanilla into a bowl. Stir, put in fridge to cool. Churn according to your icecream maker’s directions. Easy peasy.

6 eggs
2 cups sugar
2 TBS vanilla extract
Dash of salt
One can of sweetened condensed milk
WHOLE milk (enough to top off your icecream mixer to the fill line)

Beat eggs, add everything else, mix immediately. Simple and DELICIOUS. Made it last night. I know this post is a bit late, but it’s summer so every night is a good night for icecream ;)