Nothing is better than Blue Bell homemade vanilla ice cream. And we have a copycat recipe that tastes just like Blue Bell at home and tips to for making the best ice cream.
There’s nothing more Texan than a big bowl of homemade vanilla ice cream straight from Brenham’s Blue Bell Creameries in the middle of July. However, you often hear when someone moves up north to one of the Yankee states, the sweet taste of BB is no where to be found (and everything fails in comparison.)
So in times like these (or during a little shortage catastrophe), I’ve worked to create the best version I could of the real thing using a simple and easy ice cream maker. Don’t believe me that it’s possible?
Make it yourself, take a bite and tell me I’m wrong. (Really, I want you too!)
Never made homemade ice cream before? Think it takes tons of work? You’re wrong! You just need a few tips and an ice cream maker. Of course, there’s tons of ice cream makers out there – you just need to find the right one for you! Check out my review of several on Good Morning Texas.
While I created my recipe for Bluebell Homemade Vanilla Ice Cream with the old school Hamilton ice maker (no switch is even on this baby), there are other ways to create a creamy treat – even some without using dairy! Take a look at these gadgets – especially the fun ones that have you take an active roll is making you scream for your ice cream.
Recipe created by Autumn Reo of MamaChallenge.com.
- 6 eggs yolks
- 2 cups white sugar
- 24 oz. heavy cream
- 1 can sweetened condensed milk
- 2 tablespoons pure vanilla extract
- Whole Milk (about 2 cups)
- Cream eggs and sugar.
- Then add cream and condensed milk and vanilla.
- Beat until well blended.
- Pour into ice cream churn.
- Add milk until to fill line.
- Insert dasher.
- Pack cooler with layer of ice, then rock salt, and continue to repeat until full.
- It’s done when it won’t churn anymore.