Smooth vanilla ice cream

Yield: 20 Servings

Measure Ingredient
4 \N Eggs
2 cups Sugar
1 can Eagle Brand Milk
2 \N 1/2-pint ctn Heavy whipping cream
⅛ teaspoon Salt
1 tablespoon Vanilla
\N \N Milk to fill freezer to between 2/3 and, 3/4 full
6 \N Eggs
3 cups Sugar
1 can Eagle Brand Milk
3 \N 1/2-pint ctn Heavy whipping cream
¼ teaspoon Salt
1½ tablespoon Vanilla
\N \N Milk to fill freezer to between 2/3 and, 3/4 full

FOR 4-QUART FREEZER

FOR 6-QUART FREEZER

Beat eggs until light, add sugar and stir it in. Add rest of ingredients and freeze according to your ice cream freezer instructions.

NOTES : I like to use Mexican vanilla, and cut the amount used to 2 tsp.

for 4 quarts, and 1 Tablespoon for 6 quarts.

Recipe by: (Hand Crank or Electric Ice Cream Freezer) Posted to MC-Recipe Digest V1 #525 by Carolyn <c4@...> on Mar 19, 1997

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