Homemade ice cream was made regularly during the summer when I was growing up. Mom made the mixture; Dad manned the freezer. During those years they had a hand crank freezer. Let's just say there is a little bit of work involved in making ice cream this way.
I have my mother's old recipe. I remember asking her for it during a conversation in the car and her rattling it off while I jotted it down. But I make a better ice cream.(I say that only because I know she won't be seeing this, but it is true.) Sorry Momma.
Osborne Backyard Vanilla Ice Cream
2 1/2 c. sugar
1/4 c. + 2 T. flour
1/2 t. salt
5 c. milk (2 % or whole)
4 eggs, beaten
4 c. cream or 1/2 and 1/2
2 T. vanilla
Combine flour, sugar and salt in a large pan. Gradually stir in the milk, careful to whisk out any lumps. Cook over medium heat approximately 15 minutes or until thickened, stirring constantly.
Gradually, temper the eggs by slowly adding 1 cup of the hot mixture into the ends. Slowly add the egg mixture back into the pan while whisking. If you just dump it in, you'll have little bits of scrambled egg in your ice cream.
I sometimes add some instant coffee and chocolate sauce to this recipe for a treat that is just over the top good.
More info coming, check back.