A gentleman I'd never met before made this for a cookout. I watched him start to finish, it was unbelievably easy.
After churning, let it rest a while to cure & firm up a bit. We didn't do that yesterday, as soon as the machine was turned off people were lined up for ice cream. It was still almost soupy, but beyond delicious.
My nephews say this is like a Frosty, before they changed them a couple of years ago. Chuck (or Charley) used a full-size bucket style ice cream maker, not one of the 1.5 qt countertop types. I haven't figured adjusted quantities yet for the smaller machine.
Combine all ingredients in a bowl, and mix thoroughly.
Place in container of 4-5-or 6 qt ice cream maker. Put ice and rock salt (around the container) in bucket according to manufacturer's directions.
Freeze for about 45 minutes (see instructions for your ice cream maker). Could be served immediately, but probably better to let it cure for a while.
** Note: This ice cream was not 'too' sweet, but i thought it would be just as good with less sugar and am going to try with about 1/2 cup. even though my cousin says 'there is no such thing as too much sugar.'
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!