Makes 5 quarts
12 eggs
1/2 gal. milk
1 lg. can evaporated milk
3 C. sugar
4 tsp vanilla
fruits replace same amount of milk
check eggs carefully for thin spots and tiny cracks. Consider that you will be eating raw eggs in this recipe and be careful to have solid shells.
Blend eggs then add milk and then sugar. Vanilla goes in last. Just mix well. Don't whip.
Pour into ice cream maker container and close the lid. Set the container down into the bucket and attach the cranking unit.
Add crushed ice all around between the container and the bucket, then add a thin layer of rock sold on top of the ice. Crank away.
As the ice melts, add more ice and then salt on top. Just keep cranking and adding ice until you can't push that crank any more.
Cover the whole unit with an old towel and let set for 20 minutes.
Pull the unit out and rinse the outside with clean water before opening. Careful no salt gets into your ice cream.
Dish up or put it into the freezer. You will have to scrape ice cream off the paddles, as they are being pulled out.
Judy Sims
