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Wayne Boatwright
 
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On Fri 09 Sep 2005 09:28:38a, Dee Randall wrote in rec.food.cooking:

> Our ice cream 'socials' in the late 1930's, the ice cream was always
> made with everything from the farm, as above. Someone drove to town to
> buy ice from the ice plant for the hand-cranked wooden ice cream
> freezer. The ice cream usually in spite of the fact that it had 'cream'
> and eggs was a bit runny when served, or should I say, it melted quickly
> when put in a dish. We always had vanilla ice cream. I'll bet there
> was nothing really anything exotic or mysterious about these recipes.
> I'd start with all good products and an ice cream maker using salt and
> I'll bet you can reproduce it in no time.
> If I were you, though, I'd get a electric crank unless you have lots of
> family taking turns.
>
> One night on a very full stomach of ice creamcoming home (about 4 years
> old) when my mom put me back in the rumble seat of the car, I can still
> remember the stars overhead swirling around. I had eaten too much of
> it. Little did I know until later in life I was lactose intolerant.
> Dee Dee
>


Well, the OP has already tried an ice cream made of cream, milk, eggs, and
sugar and that wasn't it.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974