Ingredients:
6 eggs
2 cups sugar
1 quart whipping cream
2 tablespoons vanilla ( I use pure vanilla)
Directions:
Beat 6 eggs until thick using an electric mixer Gradually beat in 2 cups sugar.
Beat on HIGH for AT LEAST 5 MINUTES– don’t cheat on the time.
Stir in 1 quart of whipping cream and 2 tablespoons vanilla (use 1 pint cream for a less rich ice cream).
Pour mixture into the pail.
Add milk up to the fill line on the pail, about 1 1/2 inches from the top of the pail.
Add paddle to the pail and put the lid on.
Attach the handle piece and lock into place.
Pack with ice and salt at the ratio of 8 parts ice to 1 part salt.
You need quite a bit of ice to freeze well.
Crank or freeze in an electric freezer until frozen.
Remove from freezer and store in covered plastic containers.
for 1 1/2 gallons use: 9 eggs, 3 cups sugar, 3 Tablespoons vanilla and 1 quart and 1 pint of whipping cream.
Servings: Serve
Time preparation: 12 min.
Time total: 57 min.