Margie (Mom) has been making this ice cream every Fourth of July for nearly 60 years.
“I had been married maybe a year, maybe a little longer, I’m not sure; I think Cheryl was a little girl.”
She had gone to a gathering in Gatesville, Texas, way back when, with some kin of (Daddy) Doug’s, and tasted some homemade ice cream that was so delicious she requested the recipe.
And the recipe (well, sort of… the ingredients at least) was granted, jotted on the back of a Gatesville National Bank check, where it exists to this day, faded and worn and taped together.
But the homemade ice cream? Well, it’s still as delicious as day one.
3 ½ c Sugar
2 Tbsp Flour
2 ½ Cans Evaporated Milk
2 tsp. Vanilla
1 gallon Whole Milk
Jack Suggests: Jack is a germaphobe and insists on cooking his mixture. He combines the eggs, sugar, flour, and 1 cup of milk into a saucepan and stirs continuously. He removes it before it comes to a boil at 180 degrees then transfers it to an ice bath. He also recommends freezing the finished ice cream overnight for a nice firm texture.
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