Directions: |
Directions:In a large mixing bowl, beat eggs. Add sugar gradually, stirring constantly. Add salt, vanilla and both cans of milk. Add about a pint of the fresh milk and mix.
Pour mixture into ice cream freezer can. Add enough of the remainder of the milk to fill can to the middle of the top board of dasher. (If the freezer can has a "fill" line on it, fill no higher than that line.)
Assemble the ice cream freezer. Add alternating layers of chipped ice and rock salt to barrel around freezer can. Crank freezer until ice cream begins to freeze (cranking will become harder as ice cream freezes), adding more ice and salt, as needed. When handle becomes difficult-to-impossible to turn, remove turning mechanism, and carefully remove top from freezer can; remove dasher. Replace top. Cover can with more ice and salt. Cover ice with an old towel, allowing ice cream to "cure" for at least 1 hour. If yours is an electric freezer, follow manufacturer's directions, but the curing step is essential.
Makes about 5 quarts of ice cream.
Note: If you are concerned about using raw eggs in this or any other recipe, look for pasteurized whole eggs at your supermarket. If they don't carry them, keep after them until they do.
Total time: 2 Hrs
Kitchen tools you'll need:Mixing Bowls, Old-fashioned Ice Cream Maker
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Childhood mem'ries
of the day
when ice cream
was made this way...
Winter brought
this tasty dish
and it was
every child's first wish...
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This recipe for Old Fashioned Homemade Ice Cream is from