Let me tell you friends, that in this instance, I am not exaggerating. Making your own ice cream is easy if you have the proper ingredients and tools, and oh, so worth it. And if you don't have those, or the inclination to make your own, just stop by. I'll give you a bowl.
(And there aren't any pictures in this recipe post because of all my computer woes. It's a sad saga for another day.) Onwards and upwards. Sally forth, and all that.
5 or 6 eggs
tsp. lemon juice
1 to 2 cups sugar
1 can of sweetened condensed milk
1 can of evaporated milk
Whole Milk (Really. Don't skimp and go 2%, or worse SKIM. Ugh.)
Pint of half and half (Go big or go home.)
Pint of whipping cream (Hello, lover.)
Pint of quart fresh strawberries, chopped then pureed
Three or four drops red food coloring (opt.)
2 or 3 bags of ice
Whip eggs and sugar together mix for 5 minutes with the mixer on high.
Add in: Sweetened condensed milk, evaporated milk, salt, lemon juice, vanilla, half and half, and whipping cream.
Pour mixture into ice cream container. Install dasher. Add the fruit. Fill the container up to the fill line with milk. Follow the directions on your ice cream maker. This makes three batches in my little Cuisinart ice cream maker. If you have the old school ice cream makers with the motor, (or even the crank!) this makes one big batch.
So.... I made the strawberry. And then since I had more of the mixture, I cut up eight Heath bars and made a batch of that, too. Because more of a good thing is even better. You can quote me on that.
Happy Independence Day, Americans! Eat ice cream and be free!