*  Exported from  MasterCook  *
 
                          Smooth Vanilla Ice Cream
 
 Recipe By     : (Hand Crank or Electric Ice Cream Freezer)
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Dessert                          Ice Cream
                 Specialties
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           For 4-quart   freezer:
    4                    Eggs
    2      cups          Sugar
    1      can           Eagle Brand Milk
    2      1/2-pint ctn  Heavy whipping cream
      1/8  teaspoon      Salt
    1      Tablespoon    Vanilla
                         Milk to fill freezer to between 2/3 and -- 3/4 full
 					
           For 6-quart   freezer:
    6                    Eggs
    3      cups          Sugar
    1      can           Eagle Brand Milk
    3      1/2-pint ctn  Heavy whipping cream
      1/4  teaspoon      Salt
    1 1/2  Tablespoons   Vanilla
                         Milk to fill freezer to between 2/3 and -- 3/4 full
 
 Beat eggs until light, add sugar and stir it in. Add rest of ingredients
 and freeze according to your ice cream freezer instructions.
 
 General freezing instructions:
 Put mixture into ice cream freezer can,  and assemble freezer. Pour ice
 (fine ice is better) until it is about 3-inches deep. Sprinkle 1/2 cup rock
 salt around the can. Layer ice/salt until it is just above the lid of the
 can. If too much salt is added the ice cream will freeze too fast around
 the edges of the can. Crank until the mixture becomes stiff. Open the lid,
 being careful not to get salt into the ice cream, and remove the paddle.
 Put Glad Wrap on top of the can and put the lid back on. Put a cork into
 the hole in the lid of the can. Pour out some of the water from the hole in
 the side of the ice cream freezer. Take out some of the ice and add more
 salt and put the ice back in, so the salt gets throughout the ice (makes it
 freeze harder). Cover the ice cream freezer with several layers of
 newspapers and a heavy blanket. Let set for about 30-45 minutes before
 serving.
 
 Put left-over ice cream into an air-tight container and freeze in freezer.
 This ice cream freezes well and is still smooth after being frozen.
 
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 NOTES : I like to use Mexican vanilla, and cut the amount used to 2 tsp.
 for 4 quarts, and 1 Tablespoon for 6 quarts.