Homemade Vanilla Ice Cream
Yield: 6 servings 2 quarts Half and half 1/2 pint Whipping cream 1 1/2 c Sugar 4 ts Vanilla 1 dash Salt Method 1. Just mix it all together and freeze it according to your freezer instructions. Notes: 1. This is for a gallon freezer so you will have to cut it in half for a smaller freezer. 2. You have to allow for expansion while it's freezing so don't fill the container too full. 3. If you are not going to be eating this right away, add a small container of Cool Whip to it. 4. It keeps it from forming ice crystals when put in containers to store in the freezer. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
