HOMEMADE VANILLA ICE CREAM RECIPE

1 cup granulated sugar
1 cup Karo light corn syrup
4 eggs
1 1/2 to 2 quarts Half-n-Half

Mix the sugar and Karo syrup with an electric or hand rotary beater. Add one egg at a time, mixing completely after each one. Add 1 quart of Half-n-Half and mix thoroughly.
Optional: At this point you can add fresh fruit or chocolate if you like flavored ice cream. Pour into the metal can from the ice cream maker, also put in the paddle thing. Add enough of the 2nd quart of Half-n-Half to the fill line mark. Put the can into the outside bucket, pack chunks of ice and rock salt (do in layers of about 2" inches of ice then 2-3 handfuls of salt). Turn on the ice cream maker and let it go until done. After it is done, remove the paddle and scrap off the ice cream, put the lid back on and pack more ice and salt up over the top and let it sit for 2-3 hours

HOMEMADE VANILLA version 2

1 T cornstarch
6 C milk
1+1/2 C sugar
4 eggs
1/2 t salt
4 C whipping cream
1 T pure vanilla extract

Mix cornstarch to a thin, smooth paste with a little of the milk. Combine with 4 C of the milk and all the sugar, and cook in top of double boiler over boiling water, with occasional stirring, for 20 minutes. Remove from heat. Beat eggs until light colored; gradually stir into the hot mixture and return to heat. Cook 2 minutes longer, stirring constantly. Cool, pour through a strainer into your ice-cream-maker's canister, and add the remaining ingredients, stirring well. [If you want to throw in crushed fruit or other extras, now's the time.] Once the lid's on the canister, follow your usual ice-rock salt-cranking routine. Makes ~ 4 quarts.
Notes: I usually pour the final 2 C milk, salt, whipping cream, and vanilla extract into the canister and have it sitting in the 'fridge while I cook the rest of the mixture. Once everything's cooked and in the canister, you don't have to crank it right away, so the cooking part can be done way ahead of time. With our hand-cranked maker [cranking until it's extremely hard to turn the crank], the stuff emerges at a easy-to-slide-down-your-throat consistency. We like to finish making it before the dinner guests arrive, then keep it in the freezer until time for dessert, at which point the consistency seems ideal. By the next morning, it's much harder than store-bought-with-preservatives varieties.

HONEY VANILLA

A big hit at the Highland Games in Kansas City it's a honey/oatmeal flavor.
Prepare a 2 qt batch of the Old Time Vanilla mix and then add 1 cup of honey. Mix thoroughly and set in the refrigerator to age the mix. While the mix is aging, take 1/2 cup oatmeal and boil for about fifteen minutes in 1 ½ cups of water. Strain the water through a fine strainer and save the water. The cooked oatmeal can be eaten or discarded. Add the water to the ice cream mix and let it chill in the refrigerator for three hours. Freeze in an ice cream freezer according to the manufacturer’s directions.