Vanilla Ice Cream

Ingredients:

2 cans evaporated milk

2 pints half-and-half cream

2 cups granulated sugar

2 teaspoons vanilla extract

1/8 teaspoon salt

Directions:

Mix all ingredients well and place in ice-cream freezer. Do not use regular milk unless you want ice milk, which will form ice crystals if kept in the freezer for any length of time. For best results, use crushed ice and rock salt in the ice cream freezer. If using an electric ice cream freezer, allow it to run 20-30 minutes or until motor slows or stops. Disconnect immediately or the motor will be damaged. After ice cream has hardened, remove from the freezer container to a plastic gallon container (such as Tupperware). Cover it air tight and place in the freezer section of your refrigerator for further hardening.

For Special Flavors: Pick your flavor and add ingredients called for to the basic vanilla recipe. Note: check the sugar requirements on each recipe for any substitutions.

For cinnamon ice cream, add 4 teaspoons of crushed cinnamon

For coconut-pineapple ice cream, add 1/2 cup coconut, 1 jar (12 ounces) pineapple preserves, 1 tablespoon coconut extract, and 2 boxes instant coconut pudding

For chocolate ice cream, add 1 can Hershey's chocolate syrup and 2 boxes instant chocolate pudding, but reduce the sugar to 3/4 cup

For chocolate-chip/peppermint ice cream, add 12 crushed round peppermint candies and one package of mini semi-sweet chocolate chips

For praline ice cream, substitute 1 cup dark brown sugar for sugar in basic recipe, add 2 cups chopped pecans and 2 boxes vanilla instant pudding

For peanut butter ice cream, add 2 teaspoons of peanut butter

For strawberry ice cream, add 3 cups of sliced strawberries, 2 boxes strawberry instant pudding, and 3 drops red food coloring

For banana ice cream, add 4 crushed ripe bananas, 1/4 cup lemon juice, and 2 boxes instant banana pudding

For peach ice cream, add 3 cups sweetened peach puree (fresh, frozen or canned), and 2 boxes instant vanilla pudding (or peach if you can find it)

For caramel ice cream, add 1 cup chopped pecans, 1 bag caramel candies (melted with 1 cup cream from basic recipe), and 2 boxes instant vanilla pudding

For grape ice cream, add 8 ounces grape preserves, 1 can (7 ounces) grape juice concentrate, 1 tablespoon grated lemon rind, and 2 boxes instant vanilla pudding, but reduce sugar to 1/2 cup

For lemon ice cream, add 1 can (12 ounces) lemon concentrate and 2 boxes lemon instant pudding

For orange-pineapple ice cream, add 1 can (12 ounces) orange juice concentrate, 1 jar (12 ounces) pineapple preserves, and 2 boxes instant vanilla pudding