Recipes by Arlene

Dorothy Meyer is one of my oldest and dearest friends. She and I grew up together in Ravenna, Nebraska. She and her husband, Everett, still live in the Ravenna area.

• 3 cups sugar
• 1 pint real cream
• 4 pints half and half
• 5 eggs, beaten
• 2 tbls vanilla

Mix together well and put in refrigerator until chilled thoroughly. Then put in ice cream freezer according to directions. The container can be put in the freezer an hour or so more to harden more.

1 gallon freezer:

• 7 eggs well beaten
• 2 cups sugar
• ¼ tsp salt
• 3 tsp quality vanilla
• 3 pints half and half
• 3 cartons (1/2 pints) whipping cream

or

1 quart freezer:

• 3 eggs well beaten
• 1 cup sugar
• 1/8 tsp salt
• 1 ½ tsp quality vanilla
• 24 oz half and half (1 ½ pints)
• 12 oz whipping cream (3/4 pint)

After beating eggs, add remaining ingredients blending well and pour into freezer. Follow instructions for table top modern freezers that freeze in the refrigerator. If using outdoor/old fashioned type freezer – freeze with ice and water. Ratio is one part course rock salt to six parts crushed ice. Don’t use table salt as it dissolves too quickly.