Recipe#8814

Title: Icecream 01

Newsgroups: rec.food.recipes 
 From: cathydo@sco.com (Cathy Downes - SoftTech Account Coordinator) 
 Subject: COLLECTION: Homemade Ice Cream 
 Message-ID: <1993Jul26.052300.24315@sco.com> 
 Organization: The Santa Cruz Operation, Inc. 
 Date: Mon, 26 Jul 1993 05:23:00 GMT 

This is the tried and true recipe that has been in my family for at least 
 50 years.
 1 cup of granulated sugar
 1 cup of karo light corn syrup
 4 eggs
 1 1/2 - 2 quarts of Half-n-Half
 Mix the sugar and karo syrup with an electric or hand rotary beater.
 Add one egg at a time, mixing completely after each one.  Add 1 quart of 
 Half-n-Half and mix throughly.
 OPTIONAL:  At this point you can add fresh fruit or chocolate if you like 
 flavored ice cream.
 Pour into the metal can from the ice cream maker, also put in the paddle 
 thing.  Add enough of the 2nd quart of Half-n-Half to the fill line mark.  
 Put the can into the outside bucket, pack chunks of ice and rock salt (do 
 in layers of about 2" inches of ice then 2-3 handfuls of salt).  Turn on 
 the ice cream maker and let it go until done.
 After it is done, remove the paddle and scrap off the ice cream, put the 
 lid back on and pack more ice and salt up over the top and let it sit for 
 2-3 hours (OPTIONAL)
 Another recipe I recently tried was at my son's last day of summer school.  
 This would be a good one for the younger ones, to give them something to do 
 AND their 'own' ice cream.
 1/2 cup granulated sugar
 2 tsp vanilla
 1 cup whole milk
 1 cup whipping cream
 13-16 oz empty/clean coffee can (or similiar type)
 2-3 lb empty/clean coffee can (or similiar type)
 Mix all ingredients in the smaller can and seal with lid.  Tape the lid with 
 masking tape, all around the length of the can.
 Place the smaller can in the larger can and pack ice and salt around the 
 smaller can. (about 1 inch of ice then a handful of salt until just to the 
 top of the small can).  Put the lid on the larger can.
 Lay the can on its side and roll it back and forth between two people a short 
 distance, about 4 feet.  Continue this for 7 minutes.  It is important that 
 the rolling not stop and that the rolls are steady and even.
 After 7 minutes, open the larger can and take the tape/lid off the smaller 
 can.  Stir the "ice cream" and scrap off the frozen part off the sides, 
 mixing it all in together.  Seal up the smaller can again.
 Add more ice and salt to bring the level up to the top of the can, seal up 
 the larger can again.  Roll for another 7 minutes, and it's done.
 I was really quite surprised, it worked and it tasted pretty good too!