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1 Gallon Homemade Ice Cream

From a vintage recipe box found at an estate sale

As written on the card

1 Gallon home made ice cream

4 eggs & 2 cups sugar beaten

together. 3 to 4 cups cream,

vanilla & lemon flavoring.

Finish filling freezer (1 qt)

whole milk.

1 Gallon Homemade Ice Cream

Old-fashioned vanilla ice cream with a hint of lemon, made in a 1-gallon ice cream freezer

Makes 1 gallonIce cream freezerUses raw eggs

Ingredients

  • 4 eggs
  • 2 cups sugar
  • 3 to 4 cups cream
  • Vanilla flavoring
  • Lemon flavoring
  • About 1 quart whole milk, to fill

Method

  1. Beat: Beat the eggs and sugar together.
  2. Add the cream: Stir in 3 to 4 cups of cream and the vanilla and lemon flavoring.
  3. Fill the freezer: Pour it into the ice cream freezer can and finish filling with whole milk, about 1 quart.
  4. Freeze: Freeze according to your ice cream freezer’s directions.

As written: No amounts are given for the vanilla or lemon. The “freezer” is a hand-crank or electric ice cream freezer, the kind with a metal can packed in ice and rock salt, not the kitchen freezer.

Our suggestion (our note, not part of the card)
  • The eggs aren’t cooked in this recipe. To be safe, use pasteurized eggs, especially if you’re serving children, older people, anyone pregnant or anyone with a weak immune system.
  • Or make it a cooked custard. Heat the milk, whisk a little into the beaten eggs and sugar, then return it all to the pan. Cook on low, stirring, until it coats a spoon (160°F). Chill it well, then add the cream and flavorings and freeze.
  • Start with about 2 tablespoons of vanilla and ½ teaspoon of lemon extract, and fill the can no more than about two-thirds to three-quarters full so it has room to expand.

Recognize this handwriting or recipe? We’d love to know who wrote it.