“You have to love a nation that celebrates its independence every July 4, not with a parade of guns, tanks, and soldiers who file by the White House in a show of strength and muscle, but with family picnics where kids throw Frisbees, the potato salad gets iffy, and the flies die from happiness. You may think you have overeaten, but it is patriotism.”

– Erma Bombeck

Below is my favorite recipe for home made ice cream. It’s adapted from the Mennonite Cookbook (p. 326) that was my mother’s handbook when we were kids.

Homemade Vanilla Ice Cream
2 quarts half & half
2 1/2 cups sugar
3/4 tsp. salt
6 eggs (beat well) (I use Egg Beaters)
2 Tblsp. Vanilla extract

Mix well and pour into 6-quart ice cream freezer.
Add whole milk until freezer is 2/3 full.
Add ice, 5 parts to 1 part rock salt as needed.
When frozen, allow to ripen 1-3 hours. Pull out dasher. Yum.
Pack in ice with salt until ready to serve.
If you like it richer (I don’t) you can substitute whipping cream or heavy cream for the half & half, part, or all.