There is a grocery store down the road from me where I got to know the butcher rather well. He taught me a lot and suggested books for me to find
on meat cutting. I did, and it has been quite helpful.
One of the things he told me was that he and his wife were really into making ice cream as there wasn't anything he liked that came packaged....or that he couldn't make better for the same price. He explained that he and his wife
were "empty nesters" and the two big chest freezers weren't keeping near as much food on hand as they once did. The wife had gone "yard saling" and they now had some 50 plastic ice cube trays to make ice with and still room for plenty of ice cream.
He showed me this product at his store called Junket, which are rennet tablets for coagulating milk. (make simple custard for babies, puddings, etc) But he said it makes the best vanilla ice cream, which can be flavored & colored to whatever you like.
A Classic Vanilla Ice Cream recipe dating back to the late 1800's
The recipe he gave me calls for eggs and he told me to heat the ice cream mixture to a rather warm temperature before freezing it. Ironically it freezes faster when warm.
3 large eggs
1 1/4 C sugar
3 C half & half cream
one or two tsp quality vanilla or other flavor of your choice.
4 Junket tablets dissolved.
Beat eggs for two minutes
add sugar to this and beat two more minute
add half and half and stir well until well mixed.
Now heat over low heat until warm but do not overheat
When the mixture has cooled a bit add the dissolved Junket tablets and mix well.
Pour into freezing canister add dashers, and assemble the churn.
When loading the churn a ratio of 1 part of salt to 6 parts of ice tends to work best for freezing.
Once the ice cream is frozen, carefully remove motor from the churn and remove the dashers. Re cap the canister and place bath towels over the top
of the churn and allow this to sit a bit to "ripen". Make sure not to get any salty water in your ice cream.