Homemade Ice Cream

While ice cream freezer is running, distribute 1/2 cup water and 2 inches of ice around bottom of bucket. Sprinkle approximately 1/4 cup of salt uniformly over layer of ice. Continue adding layers of ice, with salt between layers, until ice level reaches top of rotating ice cream can. NOTE: Should ice cream freezer stop before churning is complete (approx. 20-40 minutes), check to see if large ice cubes are jammed against the rotating ice cream can. When motor stops, wipe cover carefully to remove salt and water before removing. Lift out dasher and scrape clean with rubber spatula.

Vanilla Ice Cream:

4Qt.:

2 cups Milk

1 3/4 cups Sugar

1/2 tsp. Salt

2 cups Half and Half

1 T. Vanilla Extract

4 cups Whipping Cream

5Qt.:

2 1/2 cups Milk

2 1/4 cups Sugar

1/2 tsp. Salt

2 1/2 cups Half and Half

1 1/2 T. Vanilla Extract

5 cups Whipping Cream

6Qt.:

3 cups Milk

2 3/4 cups Sugar

3/4 tsp. Salt

3 cups Half and Half

2 T. Vanilla Extract

6 cups Whipping Cream

Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed.

Strawberry: Add pureed strawberries (1 1/2 cups for 2qt., 4 cups for 4 qt., 5 cups for 5 qt., or 6 cups for 6qt.) to chilled mixture before freezing.