"Wayne Boatwright" > wrote in message
...
> 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 *¿*

Riiiiiiiiiight!
WELL! I said (along with my other wind-bag advice)
>> If I were you, though, I'd get a electric crank unless you have lots of
>> family taking turns.
Soooooorrrrry!!! I'll try to be a little more precise and exact and to the
point for the OP's, as do most of the posters here.
Phew!
Dee Dee