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1/2 Photos of Ice Cream
I got this recipe about 30 years ago from Phyllis, Donna's sister we used to make this on her farm in Northern California in a hand cranked ice creme maker it is very good. The ice cream needs to be frozen for at least 24 - 48 hours other wise it is still very good cold but soft. I do not know what would happen to the consistency if less than full fat dairy products were to be used. Especially good with fresh picked fruit like ripe peaches or cookies crumbled on top on a hot summer's day!
Units: US | Metric
Serving Size: 1 (53 g)
Servings Per Recipe: 60