I Scream, You Scream. . .

...we all scream for ice cream...

 First milk your cow. You're going to need five cups of whole milk 

and four and a half cups of top cream (aka whipping cream.)

Have your hens been laying? You'll need six large eggs.

In a heavy saucepan, combine three cups sugar, one quarter teaspoon salt, and the five cups of milk. Cook, occasionally stirring, over medium heat till steaming. Reduce heat to low.

Beat the eggs slightly in a medium bowl. Slowly whisk half the hot mixture into the eggs and pour back into the saucepan. Cook over medium low till slightly thick, about three minutes. Remove from heat and refrigerate till very cold -- overnight is good.

When ready to make the ice cream, stir the four and a half cups of heavy cream and a tablespoon of vanilla extract into the chilled custard mixture. Pour into the canister of your ice cream freezer and follow the directions that came with the freezer -- you'll be needing plenty of ice and rock salt.

And when it's done, you'll have the most delectable old fashioned vanilla ice cream imaginable.  Well worth the trouble. We served ours with fresh peach slices and homemade pound cake.

Now I have my eye on a recipe for frozen custard that involves (gasp) twelve eggs, three cups milk, and six cups whipping cream . . .-