I got the whole flock of inlaws comming tomorrow, and they are expecting ice cream; I did the store this afternoon for 6 bags of ice and rock salt; remembered to take out 6 gallons of peaches from the freezer (defrosting in the fridge) but at the store I drew a blank conserning the main ingrediants. I remember cream and evaporated milk, sprinkle of TLC but nothing else. If I am going to be this super cool hermit curmudgeon I will need to make perfect ice cream. There are grand neices and nephews I have never met in their teenage years. I got time in the morning to do the store again; quickly please....

-- mitch hearn (moopups@citlink.net), October 13, 2001

Answers

Cream, fruit, sugar and ice (or snow) are all I've ever used, never used evaporated milk. Good Luck and have fun!

-- Rose Marie Wild (wintersongfarm@yahoo.com), October 13, 2001.

How much? Whats the ratio? What kind of sugar? What type of cream? Formula for a gallon? Its been 25 years since I tried this and apparently I was good at it, but I have forgot the important stuff....

-- mitch hearn (moopups@citlink.net), October 13, 2001.

Mitch- I can send you the directions, but I need to know what size ice cream maker you are using to get the quantity of ingredients right (2 qt; 4 qt; 5 qt; or 6 qt?).

-- Elizabeth (ekfla@aol.com), October 13, 2001.

Peach Ice Cream 2 eggs 1 cup sugar 1 Tablespoon vanilla 1/2 cup condensed milk (like Eagle Brand) 2 cups heavy cream 2 cups milk 2 cups peached peeled and mashed

Beat eggs & sugar together untill very creamy Add vanilla, condensed milk, cream & milk Churn-freeze to a mush then add peaches and continue to freeze makes 1/2 gallon

-- ruby (mcfays451@aol.com), October 13, 2001.

Hi Mitch,

I never made ice cream with raw eggs, but this is my family's version.

Here's my beloved grandmother's recipe (she came out west from NYC in 1912, at the age of 22, fresh out of nursing school, before Arizona was even a state. She was the the best cook I ever met, IRL.

Nanny's Ice Cream

(makes two 2-quart freezers full)

1 cup sugar

Beat 6 eggs, not too long, but enough to amalgamate.

Add 1 qt milk. Cook over low heat until it coats a spoon. (you are essentially making a cooked custard base). Cool base in the refrigerator. Add 1 teaspoon salt and a tablespoon of REAL vanilla. Add 1 quart half and half, and 1 quart whipping cream. Divide in half. Put into ice cream freezer, add lid, and ice and salt the ice. When it is about half frozen, add a quart of sugared, cut up peaches. Continue adding ice, and salt around the rotating container as needed (to be level with the container, but not getting any ice or salt into it). Once the freezer grinds to a halt, let sit with the ice and salt surrounding it so it can ripen. Maybe 10 minutes. Serve! You can repeat the process again if you are making all peach ice cream. In my family Nanny always made one batch of peach, and one of chocolate (for the kids!). The only difference is instead of adding peaches to the custard base midway through, you added Hershey's chocolate syrup at the beginning. At least a regular (12?) oz can and half (like 2 cups, because the chocolate tends to freeze out), and proceed just like the peach ice cream.

Hope this helps ya, and it turns out good!! Good luck, and happy ice cream making!!! (and eating!!!)

-- Aunt Bee (Aunt__Bee@hotmail.com), October 13, 2001.

2 cups milk 4 cups whipping cream 2 cups 1/2 & 1/2 3/4 cup sugar 1 T vanilla

Scald milk, remove from heat add sugar stir till disolved. Add remaining ingred. and refrigerate for 30 minutes before freezing. Really fast easy and good.

-- Patty Goodwin (Pag1@citlink.net), October 18, 2001.