If you haven’t made homemade ice cream before, I encourage you to try it! There is something quite special about making your own summer dessert, something industrious about getting out the ice cream machine, and something magical about lifting off the cover and seeing that your cream custard has transformed into a frozen treat!
The recipe I share below is fairly straightforward and has always produced great results.
Start with an egg custard cooked on the stove (it’s not as complicated as it sounds!).
After the custard has cooked, strain it to remove any solids from the eggs.
Here you’ll mix in half-and-half, whipping cream, and vanilla, and chill for around an hour.
Next pour it into the canister, add ice & rock salt all around…and turn on the machine.
This will double in size when frozen! 
I cover the lid with plastic while adding the rock salt to the ice. 
My good ol’ Hamilton Beach
Ice Cream Machine!
In less than an hour, you can have yummy, creamy deliciousness!
After removing the paddle, fold in the crushed cookies. (Never works to add when the canister is spinning — the cookies just dissolve!) Then I pour the “soft-serve” into a shallow plastic container and freeze for 5-6 hours. You can also serve it just like this. It’s yummy either way.
Do you like to make homemade ice cream? What’s your favorite kind? I’d love to know — please leave a comment!
