by Briana Thomas Burkholder 13 Comments
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As most of you are well aware, I have beaucoup de ice cream recipes in my recipe index. Problem is, they’re all designed for a 1 1/2 qt. freezer like this one, and some people want ice cream recipes that will fill up a full size freezer! As of today, problem solved. Here’s a basic vanilla custard-y homemade ice cream recipe for your 6 qt. ice-and-rock-salt ice cream freezer!
Ice cream freezers come in many different sizes. Mine is a 6 qt., so I made a huge batch of ice cream.If you only have a 4 qt. ice cream freezer, simply make a 2/3 batch of this ice cream. To figure out amounts, multiply all the ingredients by 2/3 (or o.667) and you’ll have your recipe! This would be a good project for your child who doesn’t think he will ever need to use algebra beyond high school.
If you want to make this recipe in a 1.5 qt. countertopice cream maker, make a 1/4 batch (just divide all the ingredients by 4 to find the amounts). Or to keep things simple, just make one of my many ice cream recipes that is designed for a 1.5 qt. ice cream maker. This French vanilla recipe would be similar.
Homemade ice cream has always been an integral part of my mom’s family’s birthday traditions.At birthday parties, weserve mocha cake with Grandpa’s homemade ice cream. (I definitely come by my ice cream obsession honestly.) Funny story: last year we were having a big family get-together/birthday celebration, and homemade ice cream was on the menu yet again. Apparently Grandma got the vanilla extract and banana flavoring mixed up…but no one knew it until the ice cream was churned and served…. Let’s just say that there were actually ice cream leftovers that night. 😛
You might be wondering about the gorgeous brownie sundae in these pictures. Well, that would be this ice cream with my Ultimate Brownies and a peanut butter hot fudge topping that willdebut in my upcoming cookbook. *smacks lips* It was delicious.
As always, check below the printable recipe for links to the products I use and recommend. Check out the “Notes” section of the recipe for answers to FAQs (like, “Is vegetable glycerin necessary?”).
You may also enjoy browsing:
- Starting THM
- my recipe index
- my ice cream recipe index
- Refreshing Summertime Treats Recipe Roundup
- Chocolate Pudding Popsicles
- Berry Delicious Yogurt Pops
You can find this recipe in my cookbook, Necessary Food.
Low Carb Ice Cream Recipe for 6 qt. Ice Cream Freezer
Author:
Briana Thomas
THM:S, low carb, no refined sugar, gluten/nut free if using carton coconut milk instead of unsweetened almond milk (and make sure your other ingredients are non-contaminated)
Ingredients
- 6 cups heavy whipping cream
- 2 cups unsweetened almond milk (or carton coconut milk for a nut free version)
- 5 eggs
- 2 T vanilla extract
- 1 tsp. salt
- 1 tsp. THM Pure Stevia Extract Powder
- 1½ tsp. molasses, optional for a richer flavor
- 4 tsp. Knox Gelatin (if using beef gelatin such as Great Lakes brand or THM Just Gelatin, add an extra teaspoon)
- 2 tsp. glucomannan
- -
- ½ gallon + 2 cups unsweetened almond milk (or carton coconut milk for a nut free version)
- ¼ cup vegetable glycerin*
- Additional sweetener as needed
Instructions
- Add the cream, almond milk, eggs, vanilla, salt, stevia, and molasses to a blender. Add the gelatin and glucomannan last and blend immediately to combine. Pour the mixture into a 6 qt. kettle and heat it over medium-high heat until it gets a little thicker and starts to bubble, whisking often. Take the kettle off the heat and whisk in the additional almond milk and the vegetable glycerin. Taste and add additional stevia ⅛ tsp. at a time until the desired sweetness is reached.
- Churn the mixture in a 6 qt. ice cream freezer according to manufacturer's directions until the desired consistency is reached. If a firmer result is desired, freeze the ice cream in a freezer-safe container for an hour or two. This recipe yields a LOT of ice cream - about 5 quarts (which comes out to 40 servings if you follow the standard ½ cup ice cream serving size...which nobody does).
- Store leftovers in the freezer (duh). Thaw slowly in the fridge for 3 hours or set the ice cream out on the counter for 30 minutes. The vegetable glycerin helps keep the ice cream scoopable instead of icy once it is thawed.
Notes
*Vegetable glycerin improves the texture of ice cream and helps keep it scoopable instead of icy once leftovers are thawed. I highly recommend it and do not make ice cream without it. You can try to leave it out, but the texture won't be as good. ¼ cup may seem like a lot, but this is a HUGE batch of ice cream and the glycerin is spread over many servings.
Suggested products:
- ThisWhite Mountain Ice Cream Freezer is the 6 qt. size I used for this recipe. For my smaller recipes I use this Cuisinart 1 1/2 qt. Automatic Ice Cream Churn.
- THM Pure Stevia Extract Powder
- Grandma’s Molasses (gluten and nut free)
- Knox plain bulk gelatin
- THM Just Gelatin
- Glucomannan
- Vegetable Glycerin
You may also enjoy:
French Vanilla Ice CreamCookies n Cream Ice CreamDairy Free Ice CreamBasic Ice Cream
