Monday, July 11, 2011

How many Harrisons does it take to make homemade ice cream???

Somehow Kristi and I wound up in charge of the homemade ice cream at the Harrison 4th of July get-together this summer, and neither of us were quite sure how to make it.  Neither of our smart phones were very "smart" when it came to locating a good recipe for us.  So we started asking everyone how much of this and how much of that went into homemade ice cream.  No one ever gave us exact measurements until we got to Tiny (my Daddy) - National Guard Mess Sargent Extraordinaire! :)  He said, "Well, this is how Mother (Mamaw Lucille again, ya'll) made it."  And we began cracking eggs, opening cans, borrowing vanilla flavoring (thanks kind neighbors down the street!!!), measuring, pouring and stirring until we got it just right.  Uncle Kenny and Curtis manned the freezer/ice/salt situation.  Although we all thought it took WAY TOO LONG (hungry, hungry Harrisons), it finally froze, and ya'll, it was the best, richest, smoothest homemade ice cream we've ever had!  If you are looking for a low fat or low calorie recipe, THIS IS NOT YOUR RECIPE.  

I decided so that we don't go through this again next 4th of July, I would document this recipe. 

I wish I had gotten a picture of Kristi and I in the height of our frustration, but this cute one of Uncle Jimmy and Lucy Goose in her 4th of July dress will have to do! :)

Kristi - bookmark this recipe on your phone for next year. :)

Harrison Homemade Ice Cream

6 eggs
2 cups granulated sugar
2 cans sweetened condensed milk (Yep, ya'll read right - that is a LOT of sweetness)
1.5 tsp vanilla extract
Whole milk

Using an electric mixer, mix the eggs, sugar, sweetened condensed milk and vanilla until well combined.   Mix about 1 qt. of the milk into the mixture.  Carefully pour into your ice cream freezer and pour remaining milk up to the line on your freezer.  Put the freezer's mixer in and move it around to mix the milk in. 

Freeze, and enjoy!!!

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