PEACH variation - Follow the basic vanilla recipe, but use only 2 quarts half-and-half, eliminate vanilla extract and use only 1/2 tsp. salt. Dilute 2 large pkgs. peach jello in 1 cup boiling water, and cool slightly before adding to cream mixture. Also, add 2 cans of Kern's peach nectar and 8-10 fresh peaches coarsely pulsed in the blender (more or less until it's peachy enough for your taste.) Canned peaches will work, but aren't as tasty as fresh peaches.
CHOCOLATE VARIATION: Follow instructions for basic vanilla recipe, but cut half-and-half to 2 1/2 quarts and vanilla to 1 tsp. Add chocolate syrup until it suits your chocolaty taste. In addition, Larry likes me to melt 4 cubes of unsweetened chocolate and then stir it into the cold cream mixture while stirring so it gradually solidifies into tiny chocolate-chip speckles and gives a twang of bitter taste to contrast the sweet.
Ingredients:
BASIC VANILLA RECIPE:
3 quarts half-and-half
1 pint heavy cream
1 + cups sugar to taste (should be just slightly too sweet)
1 Tbsp. vanilla extract
1 tsp. salt
Directions:
Combine all ingredients in an ice cream freezer canister and insert paddle. Use ice and rock salt alternately in layers, continuing to fill freezer as it melts. When ice cream is thick, remove paddle and serve.
Number Of Servings:Makes 4 quarts
Preparation Time:15 minutes
