"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Country Vanilla Ice Cream Recipe

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This recipe for Country Vanilla Ice Cream, by , is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie King
Added: Wednesday, May 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
2 1/4 c. sugar
5 c. half and half (milk cream mixture)
4 c. heavy cream (I use whipped cream)
4 1/2 teaspoons vanilla
1/2 teaspoon salt

optional:
berries
hot fudge or other toppings

*for use in tub container around freezer container:
rock salt
crushed ice

Directions:
Directions:
Add sugar gradually to beaten eggs. Continue to beat until mixture is very stiff. Add remaining ingredients and mix thoroughly. Pour into gallon freezer (hand crank or electric). Fill a layer of ice around the inside area of the space between the ice cream freezer and outside tub. Pour rock salt over ice. Repeat this until the tub is filled around freezer container. Hand crank or plug in your electric freezer and let it do the work. Check often to see if ice is getting low. If it is repeat ice rock salt mixture in outside tub. When frozen let sit for about 5-10 minutes in the ice and rock salt mixture. Serve plain, with fresh berries or with ice cream toppings.

Personal Notes:
Personal Notes:
In the summer, we would mix this up and
encourage our boys to do the cranking on our old crank ice cream maker. I hope that is something they remember fondly years from now.
*This recipe was a favorite of Jeff's mom and dad.
Leftovers (if any) can be placed in a margarine tub or plastic container and stored in freezer.

 

 

 

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