Ashburn’s Ice Cream Recipe

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“We didn’t make homemade ice cream. We made Ashburn’s Ice Cream,” said Bill Ashburn in the July-August issue. Now you can make Ashburn’s Ice Cream too.

We had this recipe ready and waiting, but just ran out of room. So many people have shared their Ashburn’s memories that we decided to make room this time. Will that be one scoop or two?

Ashburn’s Original Vanilla Ice Cream

(Converted from a two-hundred gallon recipe by Lawrence Ashburn in August 2002.)

  • 3 ½ cups heavy whipping cream
  • 49 ounces (3 ½ 14 ounce cans) sweetened condensed nonfat milk
  • ¼ cup of sugar
  • ½ ounce plain gelatin dissolved in 1 cup warm water
  • 1 ½ tablespoons Adams vanilla extract
  • 3 drops yellow food coloring
  • 1 drop red food coloring

Mix ingredients thoroughly, and then add enough water to make one gallon of mix.

Freeze according to freezer’s directions.

21 thoughts on “Ashburn’s Ice Cream Recipe”

  1. The best ice cream in my opinion was Fudge Ripple!!! My grandpa made a lot of ice cream in the sherman location. He use to play a trick on me and put me in the freezer and turn the lights off. My sister and I would start screaming and laughing. Great memories. I also loved the Santa Claus ice cream molds

  2. This is a frequent question. To our knowledge, not all recipes are available.

  3. Grew on Ashburn’s, and miss it dearly! My favorite then, and still to this day is/was their Lemon Custard! Can have that recipe published?

  4. For 62 years I can’t found a ice cream that can beat Ashburn ice cream. Lemon custard and Hawaii delight. Will you ever make are market your ice cream for your home town families of Denison Texas…. Please!!!!!

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