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Print this Recipe    Vanilla Icecream 21

Vanilla Ice Cream

4 pints half and half
1 cup sugar
5 large or extra large eggs
1 can (14 oz.) sweetened condensed milk
2 tsp vanilla extract (don't use imitation)
1/8 tsp. salt

Beat the eggs and sugar in a large heavy saucepan; add 2 pints half
and half, salt, and condensed milk. Cook over medium heat, stirring
constantly with a whisk until mixture reaches 170 degrees F.

Remove from heat and strain into ice cream freezer. Add remaining
2 pints half and half, and the vanilla. Freeze according to your
freezer directions. Makes about 4 quarts.

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