Posted originally by David Fankhauser, On June 29, 1998 at 8:13 PM EST on the Lactobacillus Board.

Simplicity is my watchword: Here's is the recipe I have refined for making ice cream, containing what I believe are its essentials.

RECIPE FOR SIMPLY ICE CREAM

INGREDIENTS:

        2 quarts half and half
        2/3 cup sugar (more if you like it sweet)
        1 Tbl good vanilla extract
 

INSTRUCTIONS FOR FREEZING ICE CREAM
 

SUPPLIES NEEDED:

10 pounds fine chip ice. For larger chunks, you may have to crush it by placing in cloth bag and hammering it down to pieces no larger than ½ inch diameter. The smaller the size ice, the faster the ice cream will freeze. Too big, and the chunks will impair the turning of the bucket. Also, the amount of ice needed varies with the freezer.

        1-2 pounds of rock salt.
        Favorite mix for ice cream (See above)

EQUIPMENT NEEDED:

        2 cup measuring cup
        1/4 cup measuring cup.
        Your ice cream freezer, either hand or machine cranked.
 

1) Add the ice cream mix to the freezer, insert dasher and place lid on the freezer can.

2) Place assembled freezer can in bucket, attach turning mechanism, lock in place.

3) Scoop a 2 cup measure of ice on either side of the turning mechanism. (4 cups total)

4) Scoop a 1/4 cup measure of salt on either side of the turning mechanism. (one measure for each side = ½ cup total). You can turn on the machine now, if you wish.

5) Repeat the alternating layers of 2 cups ice and 1/4 cup salt until both sides are filled up to the top of the can.

6) After turning for a few minutes, the ice will melt down some, and you should add 2 additional cups ice to both sides, followed by 1/4 cup salt to both sides. Keep the level of the ice near the top of the freezer can.

7) Depending on the design of the can and the amount of ice cream mix added, the ice cream should be frozen in 15-30 minutes. Listen for the motor to labor, or notice that the cranking is getting HARD.

8) Turn off machine, remove turning mechanism and lid, and examine the consistency. I think it is best to stop when it is the consistency of moderately firm "soft-whip" ice cream for two reasons:

        a) it is much easier to pack (but put it immediately into your freezer), and
        b) it is less likely to turn the cream to butter (from excessive cranking).

Some machines call for packing additional ice and salt after removing the dasher to further harden it. This is good for picnics, but at home, I put it straight into the freezer.,

I have owned many different kinds of freezers, and have used this 8:1 ratio of ice to salt for all of them. The White Mountain Freezer I recently purchased calls for 6:1 ratio, but I'm not convinced it absolutely requires it.

Good Luck, and delicious eating to you.