Title: Smooth Vanilla Ice Cream
Categories: Dessert, Ice cream, Specialties
Yield: 20 Servings

----------------------------FOR 4-QUART FREEZER----------------------------
4 Eggs
2 c Sugar
1 cn Eagle Brand Milk
2 1/2-pint ctn Heavy whipping
-cream
1/8 ts Salt
1 tb Vanilla
Milk to fill freezer to
-between 2/3 and, 3/4 full

----------------------------FOR 6-QUART FREEZER----------------------------
6 Eggs
3 c Sugar
1 cn Eagle Brand Milk
3 1/2-pint ctn Heavy whipping
-cream
1/4 ts Salt
1 1/2 tb 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.

NOTES : I like to use Mexican vanilla, and cut the amount used to 2 tsp.
for 4 quarts, and 1 Tablespoon for 6 quarts.

Recipe by: (Hand Crank or Electric Ice Cream Freezer) Posted to MC-Recipe
Digest V1 #525 by Carolyn on Mar 19, 1997