(Well, not really, but good anyway)
Now, this is important: this recipe is BEST made with a real hand-cranked ice cream freezer, cranked by available kids under the age of 13. (Why pick that age as the upper limit? See my post on “junior high”. Ooops. Haven’t posted on that yet. heh) Really. It just makes a better “ice cream” that way.
🙂
Keep in mind, you can adjust the amounts for bigger batches, if you want, but a half gallon or so is usually enough for a family of four.
This is pretty much as we made it when I was a kid. (Didn’t everybody make “Eagle Brand Ice Milk” in the 50s?)
Ingredients
2 (14 oz.) can Eagle Brand milk
1 qt. milk (or half n half)
1.5 Tbsp. vanilla extract
HAND CRANK ice cream freezer
rock salt
“lightly” crushed chunk ice
KIDS
As brine begins coming outa the weep hole, layer in more ice (and maybe a tad salt) every now and then.
When (if) the kids start to find the crank hard to turn (cos the stuff’s freezing up on ’em) you can take over the cranking.
All kindsa easy variations possible: add some peach, strawberry or blueberry preserves before freezing. (Blueberry preserves ought to be added when the stuff’s about frozen, IMO–just toward the last.) Lotsa variations. I like to substitute some scraped vanilla beans for the vanilla extract. Nice. Heck. I wouldn’t mind taking the rest of the bean and running it through a coffee grinder to milk more flavor, although it does change the flavor a bit.
You can store the ice cream in the cannister in the ice/brine mix (packed with newspaper/old towel–see, ya knew those’d come in handy) for a few hours, if necessary, but eating it right away or making it just before a meal, storing it in the brine/ice mix for just during the meal is probably best.
VW Bug asked in comments about where to get a hand crank ice cream maker. How about here?