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