Recipe Box Swap~Homemade Ice-Cream

The first Thursday of the month is set aside for the Recipe Box Swap. Randi, at i have to say... hosts this each month and posts a Mr.Linky for bloggers who wish to participate in sharing their favorite recipes. This month's theme is "Garden Fresh". Some of you are probably wondering about now what ice-cream has to do with garden fresh. The answer is, absolutely nothing. ;-Þ

I'm preoccupied with visiting family right now, and the Recipe Box Swap sort of snuck up on me. I'm replaying a picture (down below) which I've already shared on my blog in the past, and posting a recipe which has nothing to do with garden fresh food. I'm holding my breath that the Recipe Box Swap Police doesn't come and take away my recipe book, or at the least throw garden fresh rotten tomatoes at me. Wait, fresh and rotten would be an oxymoron, wouldn't it? Sheesh, I'm getting sillier and sillier, so I'll get on with it before my subscribers drop me like a garden fresh hot potato. Oh, I know, that was one too many garden fresh comments, so without further ado, I'll post my recipe for homemade ice-cream, which you can top with a peeled and choppped garden fresh peach, just as I did. Enjoy!

Homemade Ice-Cream

whole Milk

1 can evaporated milk

1 pint whipping cream

2 /12 cups sugar

5 med-large eggs, or 4 x-large eggs

2 teaspoons vanilla (or to taste)

1 4oz box Junket Vanilla Ice-Cream mix ( in most grocery stores for a little over a dollar)

rock salt

In a large bowl (I use my really big tupperware bowl), starting with 4 cups of whole milk, add all the ingredients and beat very well with an electric hand mixer.

Pour the mixture into your ice-cream freezer's cannister, then finish filling it up to the fill line with whole milk. Stir with a long spoon. Put the lid on the cannister then follow your freezer's directions to freeze.

The milk part of it is really a matter of preference. If I only have whole milk on hand, I just fill the cannister with it. Or you can use a quart of whipping cream and skip the evaporated. The more whipping cream you use, the creamier your ice-cream will be. It really depends on how much 'fat' you want in your ice-cream. You can also chop fresh fruit such as bananas, peaches, or strawberries and add to the mixture before freezing.

This makes enough for a 1 gallon electric ice-cream freezer.

If you're worried about the raw eggs, all I can say is, I've been eating it this way for right at 50 years, and have never once gotten sick from it. Neither has anyone in my family.

I scream, you scream, we all scream for ice-cream!

Blessed (happy, fortunate, to be envied) is the man who makes the Lord his refuge and trust, and turns not to the proud or to followers of false gods.
Many, O Lord my God, are the wonderful works which You have done, and Your thoughts toward us; no one can compare with You! If I should declare and speak of them, they are too many to be numbered.

~Psalm 40:4-5 Amplified Bible