Homemade Ice Cream

After surfing all day on a hot summer night, I really love this hand-me-down family recipe for homemade ice cream.--Annie Walton-Teter

Homemade Ice Cream

Makes 1 gallon

ice cream salt - 1 to 2 boxes
crushed ice -1 to 2 bags

2 cups sugar
2 T. plain flour (secret ingredient: makes it creamy!)
1 small can evaporated milk (Pet or any brand)
1 can sweetened condensed milk (Eagle Brand, etc.)
2 T. vanilla extract
1 pint whipping cream
2-3 cups chopped peaches (strawberries, etc.) mixed with 1 cup sugar ( let set for a few minutes so sugar will dissolve)
Milk (2% or whole) - enough to finish filling mixture in freezer container up to 1 gal line

Blend sugar and flour. Mix evaporated milk, sweetened condensed milk and cream with mixer or blender. Add sugar & flour, beating well. Add vanilla and fruit (if used). Stir well and pour into freezer cylinder. Add enough milk to get up to 1 gal fill line (don't go all the way to the top or ice cream will spill over. The fill line is usually @ 1-2 inches below top).

Put top on cylinder with milk mixture and put it in ice cream churn (bucket). Put a layer of crushed ice in the bottom around cylinder. Add a generous layer of salt and repeat layers to top of bucket, but being careful not to cover cylinder top so that salt water will get into the ice cream. Turn on the freezer (if electric) and set in a larger pan or bucket. It will probably take @ 15 -30 minutes for it to freeze ... or more, depending on how much ice & salt you've used. When the motor starts slowing down and stops, it's ready to eat!