The container must be large enough to contain the ice cream mixture as well as the ice. Use an even larger container if you are doubling the recipe.

Rock salt is sometimes sold as “ice cream salt. " Ordinary table salt can also be used, but the smaller grains may cool the mixture too rapidly, making your ice cream freeze unevenly.

For a richer ice cream, use half-and-half or heavy cream instead of milk. If using an ice cream ball, pour this mixture into the compartment of the ball without ice instead. Skip straight to the “shake” step.

The more air there is in the bag, the more likely the bag will be to burst open while you make the ice cream.

Wrap the container in towels or wear gloves if it gets too cold to handle. If the ice cream isn’t ready after 20 minutes, add more ice and salt, or put in the freezer for no more than 5 minutes.

If you are using small eggs, separate out a single additional yolk. Just go with the amounts listed if you are not sure what size your eggs are. Raw egg whites can be frozen for later use.

You may reduce the amount of sugar to 3/4 cup (180 mL) to make it less sweet, but reducing it further may make the ice cream freeze in larger chunks.

Optionally, you may keep the 2 cups (480 mL) heavy cream or half-and-half chilled in a small, dry bowl within the ice bath. [4] X Research source Otherwise, keep it in the refrigerator.

If evaporated milk is not available, use whole (full-fat) milk instead. Milk with a lower fat content will likely provide less flavor and may affect the density of the ice cream as well.

There is no need to wait if using vanilla extract.

Be careful not to overheat it; remove from heat immediately if you see any lumps of cooked egg or scalded milk skin.

If you were using the ice bath to keep the cream chilled, remove it before moving the mixture into the bath.

To form a more ordinary shape of ice cream, remove the frozen cubes of ice cream from the tray with a spoon and combine in a food processor. Transfer to a larger container and freeze. [8] X Research source

Churn after about half an hour, before the center has frozen. Churn until the mixture is creamy again. Churn every half hour, breaking up the frozen edges and stirring them into the mixture. Once the ice cream is more evenly frozen (typically after 2–3 hours), leave it until it freezes completely.