Combine milk, half-and-half, sugar, and vanilla extract in a pint-size resealable plastic bag; seal tightly.
Put a scoop of ice, 3 tablespoons ice cream rock salt, and the bag containing the milk-cream mixture into a gallon-size resealable plastic bag; seal tightly.
Rock the bag back and forth (do not shake) until contents thicken into ice cream, about 10 minutes. Wipe salt from the top of the pint-size bag before opening to prevent salt from getting into the ice cream.
Mix
all
ingredients
together.
Pour mixture into one pound cans and
put
lids on.
Place each can in a three pound can and add
layers
of ice and rock salt until 3/4 full.
Put lid on and roll the can back and forth for 30 minutes.
Scald milk to boiling point after adding cocoa, 2 cups sugar and salt.
Pour into an ice cream freezer (8-quart).
Add cream and remaining ingredients.
Add additional milk as needed to fill freezer and set freezer into motion.
Freeze until hard with ice and rock salt around outside of freezer can.
Mix bananas, sugar, eggs, vanilla and salt in blender (or by hand).
Add condensed milk and pour into ice cream freezer. Finish filling to top of ladle (or fill line) with regular milk. Freeze in ice cream freezer with crushed ice and rock salt.
For 1 1/2 gallon ice cream freezer.
Mix all ingredients, except milk, in large bowl. Mix thoroughly, dicing up bananas. Pour into ice cream freezer and fill with milk to \"fill\" line on freezer. Cover with ice and rock salt.
Takes approximately 20 to 30 minutes.
Mix first 5 ingredients together.
Set aside.
Mix Junket tablets and water until tablets dissolve.
Add mixtures together. Pour into ice cream maker and add milk.
Use crushed ice and rock salt to harden.
Mix with mixer and pour into ice cream maker.
Pour ice and rock salt over container and mix until firm.
Mix well and pour into 1 pound coffee can.
Put can in 3 pound coffee can and cover.
Pour ice and rock salt around 1 pound can until 1/2 full.
Roll fast for 15 minutes.
Drain off ice.
Add more if necessary.
Roll for at least another 15 minutes.
Combine egg, milk, sugar and cream in a 1 pound coffee can, mixing well.
Stir in chocolate and seal with lid.
Place in ice and rock salt mixture in 3 pound coffee can; seal with lid.
Roll back and forth on ground for 15 minutes or until firm.
Makes 3 to 4 servings.
(May substitute mashed fruit for chocolate.)
Pour Pet milk in a large mixing bowl; add sugar.
Add 1 1/2 cans cold water.
Stir in all ingredients while pouring water. Add vanilla and add table salt (optional).
Stir ingredients well. Pour ingredients into ice cream freezer can.
Place top on container.
Place ice around can and rock salt.
Turn and move ice and rock salt as needed.
Freezing Time:
12 minutes.
Add all ingredients except rock salt into mixing bowl.
Mix until it is all mixed well.
Pour into ice cream freezer.
Add milk to fill line.
Cover.
Add ice and rock salt until full.
When freezer stops, let sit 5 minutes.
ith ice about 1/3 full, add 1/8 cup rock salt, add
In ice cream maker, combine Eagle Brand milk, strawberries and milk.
Put lid on.
Put ice and rock salt between container and holder, adding ice as it melts. Will not need whole bag of rock salt.
rothy.
Add vanilla and salt.
Add to heated milk
Mix well.
Pour into ice cream freezer. Freeze according to freezer instructions.
NOTE: recipe can be doubled.
Put ingredients in 1 pound can and seal the lid.
Set the 1 pound can into the 3 pound can and pack the space around the can with ice and rock salt.
Put lid on 3 pound can.
Roll back and forth until ice cream is set.
Combine milk, sugar, vanilla and peanut butter (if desired) in quart size bag.
Zip closed.
Place ice and rock salt in gallon bag.
Place quart bag in gallon bag.
Seal the bag.
Shake, roll, or mush the bag for about 5 minutes or until you get ice cream. Open the gallon bag and remove the quart size bag.
Dip quickly in water and dry the outside of the bag (to remove the salt from the bag).
Enjoy the ice cream!
urround small can with ice and layers of rock salt.
Seal large
Combine
Eagle Brand milk, whipping cream, canned milk, sugar and
vanilla
in mixing bowl.
Beat until well blended. Put
in freezer
container
and fill to line with homogenized milk. Freeze with ice and rock salt.
Put 1 quart of milk on stove and simmer.
Beat eggs in bowl with mixer very well.
Add flour and cornstarch (and cocoa).
Put in 1 cup sugar gradually to egg mixture.
Beat (will get creamy). Add this gradually to hot milk on stove.
Stir until it comes to a boil.
It will get thick.
Add 1 1/2 cups sugar, another quart of milk and cream to freezer.
Use ice around and put rock salt around top and freeze.