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This is my favorite ice cream that I have made for years, It was first made in my electric maker that took ice and rock salt, Although I usually still make it this way I have also used in the newer iceless  makers with great results, Remember the little bowls you could buy at the store with the wooden spoons, Well this comes close.

Step 1: Get Things Together

  • This receipe makes 1/2 gallon
  • You will need
  • egg separator
  • electric mixer
  • measuring cups and spoons
  • 2 half gallon bowls
  • 1 gallon bowl
  • spoons
  • a good cold fridgerater  freezer

 

Step 2: Ingredients

Recipe for 1 quart of the orange Tang sherbert
  • 2 cups 1/2 & 1/2
  • 2 cups milk
  • 1/2 cup Tang ( or any powdered drink mix use amount for 1 quart) try lemon, raspberry etc
  • dash salt
  • 2 large eggs seperated
Recipe for 1 quart of the Vanilla
  • 2 cups 1/2 & 1/2
  • 2 cups milk
  • 1/2 cup sugar
  • 1 tsp vanalla extract
  • dash salt
  • 2 eggs seperated

Step 3: Best Started Very Early in the Day

Any home made ice cream dosn't keep in the freezer well as it is very dense and freezes rock hard, My trick is to whip the egg whites untill very fluffy this adds air to the mix and it does freeze very well, Now add all the rest of the ingrediants, I usually add all the milks followed by the flavorings just remember this is two seperate receipes You can add the yokes at this time or omit if you want less calories ... as if we are counting, this is ICE CREAM!

Step 4: Put Into Freezer

Freeze both receipes in seperate bowls, stir lightly every couple hours, When almost done I use a mixer to just smooth it up a bit, The vanilla will take a bit longer mine took about 5 hours, depending on your freezer it may take more or less time, I then add scoups of each alternately into the larger bowl, lightly mix scoop into bowls add the ritz crackers ENJOY, Thanks for looking

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