Smooth Vanilla Ice Cream
Author/Submitted by: (Hand Crank or Electric Ice Cream Freezer)
Ice Cream/Frozen Yogurt
for 4-quart freezer:
eagle brand milk
ctn heavy whipping cream
milk to fill freezer to between 2/3 and --
For 6-quart freezer: 6 Eggs 3 cups Sugar 1 can Eagle Brand Milk 3 1/2-pint ctn Heavy whipping cream 1/4 teaspoon Salt 1 1/2 Tablespoons Vanilla Milk to fill freezer to between 2/3 and -- 3/4 full
Beat eggs until light, add sugar and stir it in. Add rest of ingredients and freeze according to your ice cream freezer instructions.
General freezing instructions: Put mixture into ice cream freezer can, and assemble freezer. Pour ice (fine ice is better) until it is about 3-inches deep. Sprinkle 1/2 cup rock salt around the can. Layer ice/salt until it is just above the lid of the can. If too much salt is added the ice cream will freeze too fast around the edges of the can. Crank until the mixture becomes stiff. Open the lid, being careful not to get salt into the ice cream, and remove the paddle. Put Glad Wrap on top of the can and put the lid back on. Put a cork into the hole in the lid of the can. Pour out some of the water from the hole in the side of the ice cream freezer. Take out some of the ice and add more salt and put the ice back in, so the salt gets throughout the ice (makes it freeze harder). Cover the ice cream freezer with several layers of newspapers and a heavy blanket. Let set for about 30-45 minutes before serving.
Put left-over ice cream into an air-tight container and freeze in freezer. This ice cream freezes well and is still smooth after being frozen.
NOTES : I like to use Mexican vanilla, and cut the amount used to 2 tsp. for 4 quarts, and 1 Tablespoon for 6 quarts.