“Freezing ice cream has been a tradition in our family for many years,” shares TAMMY GIBSON (Springfield, Tennessee). And that tradition started with her Grandma Clanton, HESTER ANN LYBARGER FRY CLANTON (Salisbury, Missouri). “We would visit Grandma Clanton, and she would always have treats for us. As children, two of my brothers, Earl and Bobby, had birthdays in July. We celebrated with fireworks and homemade ice cream—quite a combination! To this day, I still request ice cream when I go home. Thank goodness my mother carries on Grandma’s tradition. Everyone takes a turn cranking the freezer, and the lucky ones get to lick the paddle,” she adds.
3 ½ cups sugar
1 cup all-purpose flour
1 cup plus one gallon whole milk, divided
5 large eggs, beaten
1 (8 ounce) container sour cream
½ teaspoon baking soda
1 (14.5 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 In a medium saucepan cook the sugar, flour, 1 cup of the milk, and eggs over medium heat until thickened.
2 In a small bowl add the sour cream and then stir in the baking soda and set aside while cooking the custard. Let the custard cool and then add the sweetened condensed milk, vanilla, and sour cream mixture.
3 Add the gallon of milk to the mixture and blend all together.
4 Pour into a 6-quart (1.5 gallon) ice-cream freezer. Freeze in the ice-cream freezer or hand crank in an old-fashioned freezer according to manufacturer’s directions or until firm.
MAKES 6 QUARTS OR 1.5 GALLONS.