Wednesday, November 19, 2008

Homemade Ice Cream

  • 1/2 pint sour cream
  • 4 cups sugar
  • 6 eggs
  • 1 TBSP vanilla
  • fresh or frozen fruit, mashed
  • 1/2 can evaporated milk
  • 1 qt half and half
In a large bowl blend 2 cups sugar into the sour cream using a fork or wire whisk. Add eggs, one at a time, and beat with fork after each addition. Add vanilla. In separate bowl combine mashed fruit with 2 cups sugar. Add fruit mixture to sour cream mixture. Stir very gently, but thoroughly, with a large spoon. Pour evaporated milk into the bottom of chilled freezer cannister. Whip evaporated milk with a wire whisk until frothy. Pour sour cream/fruit mixture on top of evaporated milk. Do not mix. Pour half and half on top of fruit mixture. Do not mix. Freeze ice cream according to your ice cream freezer directions.

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