Hand Cranked Ice Cream

1. 1

   Scald milk and sugar in a large pot.

2. 2

   Beat well the eggs.

3. 3

   Add gradually to hot milk mixture (first add a few spoonfuls of hot mixture to egg to prevent curdling). Add cream, salt and vanilla. Beat thoroughly. Fill freezer container to 2 1/2-inches below the top of the container to avoid overflow.

4. 4

   Put ice around container after closing and put salt over ice.

5. 5

   Start turning handle.

6. 6

   When it gets too hard to turn the crank, stop and wrap the whole freezer with sacks and let it finish freezing.

* Per serving · 4 servings · Values may vary.

No additional tips available.