Old-Fashioned Homemade Cream

• 6 eggs
• 2 cups sugar
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 13-ounce can evaporated milk (1-1/2 cups plus 2 tablespoons)
• 1 gallon whole milk
• chipped (quantities below)
• rock salt

In a large mixing bowl, beat eggs. Add sugar gradually, stirring constantly. Add salt, vanilla and canned milk. Add about a pint of the fresh milk and mix.

Pour mixture into cream freezer can. Add enough of the remainder of the milk to fill can to the middle of the top board of dasher. (If the freezer can has a "fill" line on it, fill no higher than that line.)

Assemble the cream freezer. Add alternating layers of chipped and rock salt to barrel around freezer can. Crank freezer until cream begins to freeze (cranking will become harder as cream freezes), adding more and salt, as needed. When handle becomes difficult-to-impossible to turn, remove turning mechanism, and carefully remove top from freezer can; remove dasher. Replace top. Cover can with more and salt. Cover with an old towel, allowing cream to "cure" for at least 1 hour. If yours is an electric freezer, follow manufacturer's directions, but the curing step is essential.

Makes about 5 quarts of cream.

How Much Do I Need?

Freezer Size	for Making	for Ripening
4 qts.	10 lbs.	5 lbs.
5 qts.	15 lbs.	5 lbs.
6 qts.	20 lbs.	5 lbs.