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Show Happy Homemaker Screams for Ice Cream By Janet Weaver There's bound to be at least one more snow storm before the winter is over and if you feel the urge to make some homemade icecream and use the available snow for freezing, this recipe might be just the ticket. It's quick to stir up as well as rich and delicious to the taste. HOMEMADE ICECREAM 4 eggs 24 cups sugar 1 quart milk 1 can canned milk 1 quart half and half or cream 1 TBS vanilla V2 tsp. salt. Add sugar gradually to well-beaten eggs. Continue beating until stiff and thick. Then add the rest of the ingredients, put in freezer and freeze according to freezer's instructions. NOTE: we added 1 tsp. of lemon extract to it also and really liked it. Also, if any of you are novices, there's a couple of things to remember ( I learned by said experience). Keep poking down the snow or ice and draining off the water or brine. This is more difficult if the drain spoubis at the top of your freezer, but make sure you do it. Whether using an electric freezer or turning the good old fashioned way, your family is bound to enjoy this special taste treet. Please send recipes and requests to me at 116 N. 200 E. or call 586-6759. |