Lynn's Vanilla Ice Cream

for a 6 qt freezer -adapted from Jo Ann Roth's recipe

Course Dessert

Cuisine Roth, WR

Prep Time 30

Cook Time 45

Total Time 1 15

Servings cups

Ingredients

9-12 eggs 9-12 eggs
2 c sugar
2 T vanilla Mexico vanilla is my preference
1 dash salt
1 can sweetened, condensed milk
2 cans evaporated milk
1 pint 1/2 & 1/2 optional
2 pints milk [to fill freezer 3/4 full] coconut & nut milks may be used. Coconut has more fat which makes it smoother and creamer. Nut milks are mostly water and make the ice cream 'icier'.

Notes

Substitutions for non-animal fats may be made. Coconut milk has higher fats than nut milks and makes a smoother, creamier ice cream. Nut milks have more water and less fat resulting in a icier, courser texture because there is more water. Just a difference.

Eggs must be clean and without cracks. Egg substitutions may be made, but I haven't done it.