Home Made Ice Cream

3/4 to 1 1/2 cups sugar (original recipie-1 1/2 cups, I do 3/4 or 1 cup for guests, whom are not used to my light, extra refreashing, less sweet taste)

5 EGGS (or 6 smaller ones)

2 Quarts half & half

1 1/2 tablespoons vanilla extract

mix the eggs up with the sugar first or you will be sorry, there is almost no way to beat the eggs in after you add the half & half.
Add vanilla and half & half. Pour in ice cream machine.

Note: this recipie is really good with just nestle mini-chocolate chips, it is so refreashing!!! I have been using this recipie for about 30 years.

Pumpkin Ice Cream I'm also really into pumpkins.

4 EGGS
1 1/2 cup sugar
6 cups half & half
16 oz or 2 cups, canned or cooked & pureed PUMPKIN
2 tea. cinnamon
2 tea. nutmeg

Beat EGGS and sugar in a large bowl, then blend in the half & half.
Pour a few cups of this mixture in another large bowl, and add the pumpkin cinnimon and nutmeg. Then add the rest of the creamy mixture. It is ready for the machine.

*note:Both recipies are awsome! espesialy served right away, or within a few hours, but the pumpkin recipe is easier to serve after 24 hours because it is softer. You can let the first recipie thaw a little before re-serving. Enjoy!, Zobin