Danny Zelman's Vanilla Ice Cream
  • 20 pounds fine crushed ice
  • 9 eggs
  • 3 1/2 cups sugar
  • 1/4 cup flour
  • 1 can evaporated milk
  • 1/2 teaspoon salt
  • rock salt
  • 2 quarts half and half
  • 1 quart whipping cream
  • 2 tablespoons vanilla
  1. In medium pan, put in eggs, sugar, flour and salt. Heat on low until mixture gets thin (do not boil). In a deep chilled bowl, add evaporated milk (milk should be chilled) then whip milk with a mixer until stiff. Add hot mixture in ice cream freezer then pour in half and half and whipped cream then add whipped mixture. Add vanilla. Pour in regular milk if mixture is too low. 6 quart capacity.