Welcome to the Infirmary

Today, instead of making homemade ice cream to take to a church fellowship, we have been sitting at home. Sick. Both of us. B has some unfortunate food poisoning, and I have either developed an allergy to my hometown, or I have what is known as the common cold. We have been laying around all day co-miserating.

So since we didn't think that anyone at our church should be eating anything that came out of this house today, I'm passing along my mom's homemade ice cream recipe we were going to make. The key is lots of salt on the ice to make it freeze faster--at least that's what I'm told.

Mom's Vanilla Ice Cream

6 eggs, separated
2 cans of evaporated milk
2 cups of sugar
1 Tablespoon of vanilla
Whole milk (we'll get to the amount in a sec)
Ice (probably should buy 2 bags)
2 cans of salt

Beat egg whites with a mixer until forthy. Beat the egg yolks separately. Pour both into the ice cream freezer. Add the two cans of evaporated milk to the freezer, then add the sugar followed by the vanilla.

Stir all of this together with a long handled spoon. Finish the freezer up to the fill line with the whole milk. Stir it again.

After assembling your ice cream maker and the freezer, add ice to the bottom, then layer with lots of salt. Continue adding ice and salt. Be liberal with the salt. Add more than you think it needs. The salt on the ice somehow makes it freeze faster.

And just for a personal pick me up, here we are on a better day.

Mama's Fish House, Maui