Creamy Vanilla Ice Cream

Ingredients

Ice cream

• 3 eggs
• 1 3/4 cups sugar
• 3 cups milk
• 2 tablespoons vanilla extract
• 1/4 teaspoon salt
• 3 cups whipping cream

Raspberry Swirl variation

• 1 cup raspberry preserves (or other fruit preserves)

Steps

1. In a large mixing bowl, beat the eggs until foamy. Gradually add the sugar and beat until thickened.
2. Blend in the milk, vanilla and salt, then chill.
3. In another large bowl, lightly whip the cream to a soft stage and fold it into the chilled mixture.
4. Churn-freeze, using a slightly higher proportion of salt to ice than for other ice cream mixtures.
5. Raspberry Swirl: after freezing, layer the ice cream in a plastic freezer container with the preserves, swirling each layer with a spatula for a marbled look. Put it in the freezer to ripen.

Notes

Makes about 3 quarts.

If you use light cream or half-and-half in place of the whipping cream, the ice cream won’t be as smooth or fluffy.

Newspaper clipping pasted on Rosie Lee’s “Punch” page; the whole page is attached.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.