Great-Aunt Edna's Homemade Ice Cream
2 cups sugar
1 gallon whole milk
1 can Eagle Brand milk
1 Tbs. vanilla
Blend eggs in a blender.
Take about 1 quart of the milk and warm on stove top. Add eggs so that eggs will be cooked well. Stir.
Allow to cool by placing in ice water for about fifteen minutes and stirring or by placing in the refridgerater for at least 24 hours.
In old-fashioned homemade ice cream churn: pour mixture into metal container, add sugar, Eagle Brand, vanilla, and the rest of the milk. Insert "beater bar." Place metal container in the "bucket," pack in crushed ice and rock salt (use the directions on the box of rock for best results).
Start churning and don't stop until ice cream reaches your desired consistency.
For fun, add fresh fruit or other flavorings. My absolute worst memory in this arena is the time we made "peppermint" ice cream. Tasted like Pepto-Bismol! Yuck!