Home Made Vanilla Ice Cream

My parents owned a hand-crank ice cream machine when I was growing up. We couldn't wait for my mother to whip up the ingredients and pour them in to the canister. Then we'd fill the freezer up with ice and rock salt, and cover it with a towel. My brothers and I would take turns..one would sit on it, while the other one turned the crank, then we'd switch places. But we loved home made ice cream so it was well worth the work!
When my hubby and I were married almost 22 years ago, an electric ice cream machine was top on our gift list! Any time we have company over for dinner or a grill out, we bring out the ice cream freezer. Summer wouldn't be the same without home made ice cream...or the ice cream brain freeze!
(If by chance you do experience a brain freeze, rub your tongue along the roof of your mouth. This warms up the nerve that froze up and sent pain signals to your brain! Yep, it actually works!)

Missing from photo....Vanilla Extract!

Home Made Ice Cream
4 eggs (or pasteurized whole eggs)
3 cups sugar
3 cans evaporated milk
3 TBSP Vanilla extract
Homogenized Milk (approx 3/4 gallon)










Mix eggs, sugar, evaporated milk and vanilla in a large bowl.









Using a whisk or hand mixer on low setting, mix all ingredients together until sugar is dissolved and eggs are beaten thoroughly.

Pour in to freezer canister.
Pour enough milk until it reaches the 'Fill Line', which is located on inside of canister about 1 1/2 inches from the top.












Fill with ice and rock salt as per freezer directions. My freezer calls for half ice, then sprinkle with 3 TBSP rock salt.
Add more ice until full, then sprinkle 4 TBSP rock salt over the top of the ice.

Plug it in and freeze away!










You will need to add more ice and rock salt (about 1 -2 TBSP) as the ice melts in order to keep it full and allow it to freeze completely.  
When freezer stops, unplug and remove motor section. Remove the lid from the canister and pull out the dasher(mixer part). Replace canister lid and cover top of freezer/canister with a towel.  Do not pour out the ice.

 Allow the ice cream to cure, approx. 1 full hour, before serving.

(which mine was not....someone couldn't wait!) 

We enjoy our ice cream topped with blackberries!