This recipe is for use in an old-fashioned churn-style ice cream freezer.
- 4 eggs
- 2 Cups sugar, plus 2 Tablespoons more
- dash salt
- 2 heaping Tablespoons flour
- 1 can Pet evaporated milk
- 1 can Eagle Brand sweetened condensed milk
- Any left-over half-and-half or liquid whipping cream.
- 1 Tablespoon vanilla
- ½ Gallon whole milk (perhaps less)
- 1-1/2 lbs. fresh strawberries
- 1-1/2 lbs frozen strawberries
If a household refrigerator-freezer or deep freeze is available, place the churn’s dasher and the metal canister inside the freezer compartment to chill.
Discard leaves and coarsely chop the fresh strawberries. Partially thaw the frozen strawberries and place about 1 cup in a food processor. Blend until the strawberries form a thick paste, almost like a smoothie but too thick to sip. Add the paste to the fresh strawberries and process another cup. Repeat until all the frozen strawberries are processed.
Beat the eggs until fluffy and continue beating while adding sugar, salt and flour. Add Pet evaporated milk, Eagle Brand condensed milk, and any left-over liquid whipping cream or half-and-half. (I usually have some left from other recipes).
Add vanilla and strawberries. Mix well. This is the ice cream base.
Remove canister and dasher from household freezer. Insert dasher into canister and pour ice cream base into the canister.
Add whole milk until contents reach the “fill line” marked on the canister; the canister will be about 2/3 full.
Place lid over dasher, place canister in churn-freezer bucket, and attach motor, locking in place. Plug in the freezer or begin to crank. If you are hand-cranking, you need a second person to manage the ice and rock salt.
While the motor is running, add about 3 cups of ice to the bucket, then rock salt in a solid layer over ice. Add second layer of ice – 2-3 cups- and another layer of rock salt, and so forth until the top of the ice cream freezer is reached.
Continue hand-cranking or churning by electric motor, adding more ice and rock salt as needed. You should use at least ¾ box of rock salt. It should take at least 15 minutes for your ice cream to freeze, and possibly as long as 30 minutes. The freezer will stop when the ice cream is frozen.
For a smooth consistency, eat immediately.
For a more solid consistency, remove the canister and transfer ice cream to a freezer-proof container. The thinner the layer of ice cream, the more quickly it will harden. Freeze in a household deep freeze or refrigerator’s freezer for 2 hours.
Makes about 4-5 quarts of ice cream.
Recipe by Carlyn Foshee Chatfield