"Jen" > said:

> My husband has often talked about the ice-cream his grandmother used to
> make. It was probably similar to this church lady type one. Of course I
> have no idea where to even start making it. So I might try these recipes
> myself. But I don't have any type of ice-cream maker, isn't there a way of
> beating it regularly and freezing in between to make ice-cream as well?

This recipe uses raw eggs, but that's never bothered me. It's very good
ice cream, courtesy of Miche in NZ:

VANILLA ICE CREAM Yield: about 1 1/2 litres/quarts

3 eggs, separated
3/4 cup caster sugar, divided in half
1 1/2 cups cream
1 1/2 teaspoons good vanilla essence/extract

Beat the egg yolks with half the sugar in a large bowl until very thick
and light in colour. Set aside. Beat the egg whites until soft peaks
form; add the other half of the sugar in two lots, beating well in
between, to form a meringue. The meringue mixture should end up very
stiff and glossy. Gently fold the meringue into the egg yolk mixture.
Set aside. Whip the cream with the vanilla essence until very thick.
Gently fold into the egg mixture. Pour into a 2-litre/quart container,
cover and freeze until solid (several hours, preferably overnight).

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