There is nothing quite like homemade ice cream. I know. It’s much easier to just buy Blue Bell and, really, it is good. But you don’t have that whole experience of mixing the ingredients, poring in the crushed ice and adding the special salt.
As a child, my job was to sit on the hand-cranked ice cream freezer. I was small enough to fit but heavy enough to keep it from moving around while someone much older turned the crank. I was in college when I purchased my very first ice cream freezer -- a really nice electric one. I still have it.
This recipe came from a wonderful man I knew at the University of Alabama. He was a wonderful Southern man who was working on his doctorate in history. Sometimes I imagine him teaching bored students who somehow grow to love history as much as I was did.
I spent many afternoons feeding friends homemade ice cream. It was a wonderful time of laughter and joy. It reminds me of a time when life was filled with hope and endless possibilities. Take the time to give it a try. Remember good times and make new memories.
Homemade Vanilla Ice Cream
6 eggs, separated
3 cups sugar
1 13 oz. can of Pet Milk
½ gallon sweet milk
1 ½ teaspoon vanilla
Beat egg whites in a bowl. Set aside.
Beat egg yolks separately. Add sugar. Mix well. Add Pet Milk and vanilla. Mix well. Add ½ of the sweet milk and beaten egg whites.
Pour in freezer can. Add remaining milk.
Put cover on container and make ice cream according to manufacturer’s instructions.
