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United States | We make a lot of homemade ice cream. Gallon and half White Mountain electric only way to go. 6 eggs, 3 cups sugar, vanilla to taste, pinch of salt, Quart and 1/2 of half & half & add milk to fill freezer can about 85% full. We take it to family dinners so I made bracket to center can in large water cooler. After ice cream is frozen, remove dasher (you have to sample) pour ice from freezer bucket into cooler and then put in freezer can, You can add ice and salt as needed, but you can keep ice cream for a couple of days. The ice cream seasons and will stay at the perfect consistency. Too much salt and it will get harder. Also very easy to transport and nice to serve out of.
Secret is to use Electric mixer to beat the heck out of the eggs and sugar befor adding cream and eggs. Alternative, is to add fruit processed in blender (adjust sugar as needed) Black Rasberry is to die for! Nieces and Nephews won't go out to play until they have their ice cream. Makes it all worth while!! | |
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Machinery talk? Not really, but gooooood eatin!
