The Amish Cook from Oasis Newsfeatures

Morning Luv!

I got this today from Eagle Brands and thought you might be able to use it.

Classic Vanilla Ice Cream

4 C. 1/2 and 1/2 or light cream

1 14 oz, can of Eagle Brand Sweetened Condensed Milk

2 Tbs. vanilla extract

Place all in ice cream freezer container, mix well, and process according to manufacturers instructions.  Freeze any leftovers.

I don't measure anything when I make spaghetti sauce.  I use lean ground beef, tomato sauce, canned tomatoes, garlic, oregano, marjoram, bay leaf, brown sugar, seasoning salt and pepper, sometimes a bit of chili powder and I let it cook all day.

The vanilla might make the ice milk yellowish, use the clear vanilla that they have like for cake decorating, I've found it even at JoAnn's in the cake dec. section.

Now I know that making your own sauce you know the ingredients that go in, but it just seems like a lot of work and maybe expense, (sometimes we get the Hunts brand sauce for like 88 cents a big can on sale).  One year when we had lots of tomatoes, I just cooked the tomatoes down into a "sauce" poured into freezer containers and froze, I added the spices etc. when I was ready to use it. The only thing I added was some sea salt.  

Let's see Spaghetti and Ice Cream with nauseating feelings sounds like someone is pregnant???   LOL

I hope these help...pardon the format..I don't know how to make them look like recipes!  Vanilla Ice milk: (4 qt.) 3 c skim milk, 1 1/2 c sugar, 1/4 tsp salt, 9 c whole milk, 1 1/2 tsp. vanilla. Thoroughly combine all ing. Cover and refrigerate 30 min. Freeze as directed by manufacturer. Stir after freezing to blend any unfrozen skim milk into mixture. I have never made this, I always use eggs..but the recipe is in the book that came with my ice cream freezer. There is also one for chocolate, if you want it.        This is the spaghetti sauce recipe that I have use for years...I triple (or More!) the recipe....1/2 bushel tomatoes..7 green peppers...4 hot peppers...12 lg. onions...2 HEADS(not cloves) garlic...1 c. oil. Cook these until mushy..then either put it thru a victorio strainer or food processor. (I have done both, the processor is easier!). Put in a large oven proof pan, (I use an electric roaster, once again, easier!). Then add: 8 small cans tomato paste, 1 c. sugar, 1/2 c. salt, 1 Tblsp. basil, 2 Tblsp. oregano, 1 Tblsp. black pepper, 10 Tblsp. grated cheese, and mushrooms , if desired. Bake at 350* for abt. 6 hrs. , or until desired thickness. Pack hot, in hot jars, and process. Yields abt. 10 qts.  Good luck, and feel free to ask if you have questions!!

not usre you could call this ice cream but ..... we have a teachers reception in August and my friend brings this to it every year . She always goes home with a empty canister. It is more like a sorbet.

4 cans of strawberry soda pop

1 can of eagle brand sweetened condensed milk

1 15oz crushed pineapple, drained

1 pkg. unsweetened strawberries, thawed and sliced 

1/2c chopped pecans

 Mix 2 cans of pop with all the ingredients. pour in 1 gallon ice cream freezer. while it is running  a while, turn off ice cream freezer if using electric one , and removed lid then add the other 2 cans of strawberry pop . Freeze till hard.