Smooth vanilla ice cream
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| 2 | cups | Sugar |
| 1 | can | Eagle Brand Milk |
| 2 | 1/2-pint ctn Heavy whipping cream | |
| ⅛ | teaspoon | Salt |
| 1 | tablespoon | Vanilla |
| Milk to fill freezer to between 2/3 and, 3/4 full | ||
| 6 | Eggs | |
| 3 | cups | Sugar |
| 1 | can | Eagle Brand Milk |
| 3 | 1/2-pint ctn Heavy whipping cream | |
| ¼ | teaspoon | Salt |
| 1½ | tablespoon | Vanilla |
| Milk to fill freezer to between 2/3 and, 3/4 full | ||
Directions
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