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YUMMY

HOMEMADE BUTTERFINGER ICE CREAM 2 c. sugar 1 can Eagle Brand milk 1/2 can Pet milk 4 eggs 1/2 tsp. Vanilla 6 large butterfinger candy bars, crushed Mix together and pour in 1 gallon freezer. Finish filling up to 2/3 full with sweet milk. Freeze as usual.

EASY ICE CREAM 2 cans condensed milk 1 (2 liter) bottle soda (any flavor) (diet or reg.) Mix soda and milk well. Pour mixture into ice cream freezer and freeze. Using ice with ice-cream salt on it in usual manner. Makes 2 or 3 quarts.

LEMON ICE CREAM 1 c. milk 1 c. whipped cream 1 c. sugar Grated lemon rind (yellow part only) Juice of 2 lemons Mix milk, whipped cream, sugar, lemon rind and lemon juice all together. Beat well and freeze for 2 hours. Beat again and freeze until it is solid. This is good served with coconut macaroons. It melts quick but is good.

MILKY WAY ICE CREAM 1 lb. Milky Way candy bars 1 can sweetened condensed milk 2 qts. milk Melt candy bars and sweetened condensed milk over low heat. Allow to cool enough so that regular milk will not curdle. Add 1 quart of milk and stir until melted candy bars are mixed in good. Pour in ice cream freezer and add remaining 1 quart of milk.

LEMON-VANILLA ICE CREAM 4 eggs 1 3/4c. sugar 1/3 c. flour Salt 1 1/3 c. powdered milk 3/4 c. water 2 tbsp. Vanilla 2 c. milnot 1 1/2 tsp. lemon Mix eggs, sugar and flour together. Then mix powdered milk, water and salt. Add to first mixture. Cook this and stir until it boils. Let mixture get cold. Add milnot and 1 tablespoon of vanilla. Finish filling with milk. Add lemon and 1 tablespoon of vanilla. Freeze in ice cream freezer.

BUTTERMILK ICE CREAM 1 qt. Buttermilk 2 c. whipping cream 2 c. sugar 1 tbsp. vanilla extract  Combine all and freeze in electric freezer.

BUTTER PECAN ICE CREAM 1 sm. pkg. butterscotch pudding 1 c. pecans, toasted and chopped 2 c. sugar 1/2 c. brown sugar Milk to fill can Mix well and freeze.

BANANA FUDGE ICE CREAM 3 lg. extra ripe bananas, peeled 4 (1 oz.) squares semi-sweet chocolate 3 c. heavy cream 4 eggs, beaten 3/4 c. sugar 2 tsp. vanilla Slice bananas into blender. Whirl until pureed. Melt chocolate according to package directions. Stir 1 cup cream into chocolate until well blended. Add to bananas. Blend. Add sugar, vanilla and eggs; blend. Pour into ice cream maker can. Add remaining cream. Stir until blended and sugar is dissolved. Freeze according to manufacturer's directions. Makes 1/2 gallon.





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