ICE CREAM

By pbaumgartner

The Lutheran church in Hartford City that we attended had ice cream socials in the summer time. Very early on, my father determined that he wanted to find the best recipe so he sampled all the varieties and decided that he liked Charles Walker's recipe the best. And that is the recipe that we grew up using. When we were small, it was always a treat to go with Dad to the ice plant on Water Street to pick up a block of ice for making home-made ice cream.

Ingredients

• For 1 1/2 gal. freezer:
• 4 eggs, beaten
• 3 c. sugar
• 7 tsp. vanilla
• 1 tsp. lemon
• 1 tsp. salt
• 1/2 gal. milk
• 1 qt. half & half
• 3 junket tablets, dissolved in a couple Tbs. of water
• For 1/2 gal. freezer:
• 2 eggs, beaten
• 1 c. sugar
• 1 Tbs. vanilla
• 1/2 tsp. lemon
• 1/4 tsp. salt
• 2 c. milk
• 2 c. half & half
• 1 junket table, dissolved in a couple tsp. of water.

Preparation

Step 1

Heat everything but the junket tablets to lukewarm. Add the dissolved junket tablets to the milk mixture and pour into a 1 1/2 gal. (or 1/2 gal.) container. Freeze.