• 4 eggs
• 2 Cups sugar
• dash salt
• 2 heaping Tablespoons flour
• 1 can Pet evaporated milk
• 1 can Eagle Brand sweetened condensed milk
• 1 Tablespoon vanilla
• ½ Gallon or more milk
• 6 Almond Hershey Bars, chopped

Beat the eggs until fluffy and continue beating while adding sugar, salt and flour.  Add Pet and Eagle Brand milks, and vanilla.  Mix well and pour into ice cream freezer can with dasher in place.  Fill can to 2/3 full with milk.  Add chopped Hershey Bars and place lid on can.  Start with 1 layer ice (about 4 handfuls), then rock salt in a solid layer over ice, then 4 more handfuls ice, then rock salt, and so forth until the top of the ice cream freezer is reached.  Crank by hand or electrically, adding more ice and rock salt as needed.  You should use at least ¾ box of rock salt.  It should take at least 10 minutes for your ice cream to freeze, and possibly as long as 20 minutes.  The freezer will stop when the ice cream is frozen.  Eat immediately.

Original vanilla ice cream recipe from Peggy Bowman of Galena Park, Texas. Chocolate chip version invented by Marie Seibel Chambers (Carlyn Chatfield’s granny) around 1940.

History: A small amount of ice cream was made in a single aluminum ice cream tray with one almond Hershey bar during the years when the Carnation milk man brought milk in glass bottles to each house.  Marie Chambers skimmed cream off the top of the bottle of milk and then made the ice cream.  A big batch of chocolate chip ice cream was made in an ice cream freezer by Marie for the first time when Carlyn’s aunt and uncle (Sandy and Jimmy) were little, around 1952. Carlyn’s mom, Diane Chambers Foshee, would have been about 16 then.