French Vanilla Ice Cream

I'm not sure where my parents got this recipe, but we've been using it for so long that it seems like our own. Homemade ice cream has got to be the best tasting stuff out there, and there's something special about eating it fresh.

We got a great White Mountain ice cream maker for our wedding and I've got plenty of use out of it. I like this one because it looks old fashioned but no manual churning necessary- its electric! Ahh, the wonders of modern technology....

This recipe is for a 6 quart can, so if you have a 4 quart it will overflow ! ;) Just ratio the recipe proportionately.

3 cups sugar
8 cups half and half (4 pints)
3 cups whipping cream
6 eggs
3 T. vanilla

Mix all ingredients before pouring into the can to ensure consistency. (And make sure to beat the yolks, mom...) Pour into the cylinder can, and follow the directions from your ice cream maker from there. I usually use about 1 cup of rock salt and 1 1/2- 2 bags of ice.

You'll know its done when either:
1. You are exhausted from using a hand crank, and so are your tag-team buddies.
2. The motor starts sounding like its working a lot harder than before.
3. The ice cream starts to seep out of the top and into the ice.
or 4. 30-45 minutes have passed.

If you prefer, pour into a large container and freeze for a couple hours before serving. Even ice cream that is "done" is still very soft.

We've tried some fun variations to this recipe, adding finely chopped strawberries, crushed Oreos (a whole package), or a coconut cream (omit eggs, substitute some of the cream for coconut milk, and add coconut flakes in the last 5 minutes of churning). I have also made this with Splenda and lower fat creams and it has turned out great. Not full fat milk great, but you know... 2 % milk great.