Marsha asked for our ice cream recipe… Ya’ll this is SO easy and SO good and creamy. This recipe came from a city newsletter when we were in Abilene, TX and Shane worked in the sweltering heat for the summer… best thing we found there….
Homemade Vanilla Ice Cream
2 cans sweetened condensed milk
2 large cans evaporated milk
1/2 C sugar
2 tsp vanilla
Beat all ingredients until well mixed. Pour mixture into electric ice cream freezer (unless you have LOTS of strong arms to help churn an old fashioned ice cream maker). Add milk to fill line. Put in dasher, put on lid, turn on freezer and add ice and salt. Usually makes in 20 -20 minutes.
* Now if ya want it a little creamier, add a quart of cream and then your milk to the fill line. We always get rave reviews from this recipe, either way we make it.
Vidalia Onion Spread (I almost guarantee that even if you don’t like onions, you’ll like this dip)
4 cups Vidalia onions, diced
2 cups swiss cheese, grated
2 cups mayonaise
1.8 oz. can diced water chesnuts
1 Tablespoon garlic powder (the recipe actually calls for 1 teaspoon dried dill weed, but we don’t like dill and have never tried it that way)
Mix all ingredients together. Spread mixture into a deep dish pie pan. ( you need a large dish, it makes ALOT) Bake at 350 degrees for 30 minutes.
Serve with cocktail pumpernickel, or cocktail crackers.
I served this today with quarted slices homemade wheat bread and ritz crackers. Works pretty well as a potato chip dip too.