Homemade Ice Cream

1. 1

   Beat the eggs in the large mixer bowl adding the sugar 1 C at a time, then add the milnot, salt and instant pudding mix and vanilla. Mix well and pour into the freezer can. Add the homoginized milk and stir. You should have about 2 or 2 1/2 inches at the top for swelling. Freeze until it is so hard you can't turn it. Use 6 parts ice to 1 part rock salt. Then cover and let stand for about a half four or so it ripens. Turn it slow and steady giving it time to freeze to teh can and scraping it off as you trun. Can add fruit. Makes 1 gallon in a 4 quart freezer.

* Per serving · 4 servings · Values may vary.

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