Now let me tell you....I nearly had to guard the freezer to keep my hubby outa that ice cream! I did give him a sample and well, that only made it worse because then he just wanted it more. Let me tell you this ice cream is so sweet and so creamy!
Enjoy a float the first day and on day two make a Banana Split Milkshake!
You're going to love this Homemade Vanilla Ice Cream Float!
You just need a few items - cream, whole milk, a vanilla bean, eggs and a can of sweetened condensed milk.. About 10 minutes to put the custard together and then I tucked it into the fridge to cool.
Later that day I poured it into my ice cream maker and let it do all the work!
You remember how to make a float, right? Well here's a couple hints -
- If you like more fizz, put the ice cream in the glass first - adding the soda last really makes it fizzle and bubble!
- Less foam more your cup of tea? Fill your glass about half way with Diet Coke - then add a couple scoops of ice cream, top it off with a bit more soda!
More sweet treats from the blog!
Homemade Vanilla Ice Cream Float
- 2 cups heavy cream
- 2 cups whole milk
- 1 14 oz can sweetened condensed milk
- 1 vanilla bean
- 5 egg yolks
- Separate the eggs - reserve the whites for another use. Split the vanilla bean in half and scrape out the seeds, reserve both the seeds and the bean.
- In a sauce pan whisk together the condensed milk, cream and milk. When they are well combined, add the vanilla seeds and bean. Place over medium heat. Set your timer for 10 minutes and begin whisking continuously. Then slowly add the eggs, one at a time. Continue to cook and whisk. Do not allow it to boil. Whisk the entire time. The mixture will thicken slightly.
- At the end of the 10 minutes, pour the custard into a large bowl and place it in the refrigerator. Refrigerate for at least four hours - you want the custard completely cooled. Or (if you're short on time) place the bowl of custard into a second bowl filled with ice water - then tuck it into the fridge.
- When you are ready to make the ice cream, prepare the machine - you'll want to have the machine running with the paddle and then pour the custard into the machine. Process according to your machine's directions - mine took about 40 minutes.
- Remove from machine, place in a freezer container and freeze until the desired consistency - about 3 hours.
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