EASY HOMEMADE ICE CREAM

YIELD:  4 QUARTS (ALSO SHOWING FOR 6 QUARTS)

INGREDIENTS: FOR VANILLA ICE CREAM (SEE ***NOTE FOR FRUIT)

2 (3)                   Eggs

2 (3) C               Sugar

2 (3) cans          Pet/Carnation Evaporated milk (13 oz can)

2 (3) qts.            Whole milk***

1 (2) tsp.            Vanilla

DIRECTIONS:

Beat eggs with mixer until frothy – gradually add sugar and beat until thick.

Add remaining ingredients and beat until well blended.

Pour into 4-QT (6-QT) freezer and churn until hard – use plenty of rock salt.

When done, unplug freezer and remove motor, leaving the cylinder in place.  Pack the top completely with ice and cover with a thick towel and let ice cream ‘ripen’ for an hour before serving.

***If adding fruit, like peaches, bananas, strawberries – pulse the fruit in a food processor until ALMOST a puree to make 3 (4) cups of fruit  (add about 1/4 C of sugar if fruit isn’t completely ripe) – add the fruit to the egg mixture and pour into the freezer – THEN ADD THE WHOLE MILK TO BRING THE MIXTURE UP TO THE FILL LINE

Do NOT use sweetened condensed milk.