1 ¾ cups sugar
3 cups milk
2 tsp. vanilla extract
¼ tsp. salt
3 cups whipping cream
In a large mixing bowl beat eggs until foamy. Gradually add sugar, beat until thickened. Blend in milk, vanilla and salt. Chill. In a large bowl lightly whip cream to soft stage, fold into chilled mixture. Churn-freeze using slightly higher proportion of salt to ice than recommended for freezing other ice cream mixtures. Yields: 3 quarts
Note: If you use a light cream of half and half in place of heavy cream or whipping cream, the ice cream will not be as smooth or fluffy.
“I have fond winter memories of anticipation and snow collecting with Dad. I remember at least one Thanksgiving in Driggs, I was about 7, when Daddy with my help, we gleefully made ice cream for everyone. Thanks Dad for kneeling together on the floor while sharing smiles from ear to ear.” – Charlene