Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Jesse Mae Vernon
1 14-oz. can evaporated or sweetened condensed milk (see note)
1/8 tsp. salt
2 cups sugar
1 TBS vanilla
juice of 1/2 lemon
1/2 gal. whole milk
Optional: 2 cups fruit pulp, sweetened preaches, strawberries, maraschinos cherries or pineapple. If using fruit, omit vanilla.
Chill evaporated milk and whip until thickened. Add lemon juice and salt to eggs, then add sugar. Beat until blended thoroughly. Add vanilla. If making fruit flavor, add fruit. Pour mixture into freezer can. Add milk Freeze until firm. Makes one gallon.
Note: If ice cream is to be served immediately, use evaporated milk. If not, use sweetened condensed milk instead of evaporated, because the whipped milk falls if it sits too long.
(This recipe was contributed as part of a "Cook of the Week" feature.)