Homemade Vanilla Ice Cream

by Grandma Mallory

8 large Eggs; well beaten
2 cups Granulated Sugar
1 pint Heavy Whipping Cream
½ gal Half & Half
½ tsp Table Salt
8 tbsp Pure Vanilla Extract
1-20 lb bag of Party Ice; keep frozen
1 box Rock Salt (Grocery Stores)
1 Electric Ice Cream Maker (Walmart or Target)

In large container, combine the first six (6) ingredients and mix very well. If electric mixer is used, put on low setting to avoid creating air pockets in thick cream mixture. Pour mixture into ice cream container, and add Heavy Whipping Cream until it measures 2” from top of container.

Cover top of container with a doubled piece of aluminum foil. Mold aluminum foil against the top edge and sides of the container, to help prevent salty water from contaminating ice cream. Then add the lid to the container, and replace the hardware. Don’t start the machine.

Place the bag of ice, and the box of salt close to the machine. Open both, then make sure ice is loose and easily accessible. Add a 3”-4” layer of ice on the bottom of the open area between the ice cream container and the inside wall of the ice well. Follow up with a good amount of rock salt. Your ice cream maker instructions may indicate a fill line, where you should stop adding ice. If not, repeat the ice/salt procedure until the ice reaches 1” from the top of the container holding the ice cream. Sprinkle a very light layer of salt on top of the final layer of ice, making sure the salt cannot rise over the edge of the metal container, and contaiminate the cream. You are now ready to begin churning…or you can turn on the machine.

Check the ice/water level periodically. If the ice level falls below the level of the ice cream mixture, the water should be drained off through the opening on the outside of the container. Add more ice when needed, along with additional salt.

When the electric ice cream maker stops, or when your arm feels like it's ready to fall off, the ice cream should be ready to eat! Store in freezer, in air tight containers. Enjoy!!!