2 c. sugar
4 eggs, beaten
2 lg. cans milk
1 tbsp. vanilla flavoring
1 tsp. lemon flavoring
5 c. sweet milk

Beat the sugar and eggs together and beating at medium speed, slowly pour in the canned milk, flavorings and the 5 cups of sweet milk. At this stage it can be placed in the ice box until you are ready to start freezing it. When ready, pour ice cream mix into freezer can, add little water to the bowl and rinse out and pour into freezer can, filling to about 4-5 inches of the top of the can. Do not fill too full because the cream expands as it freezes and if it has no room, will not freeze well at all.

Place the lid on the can, place can in the freezer bucket and place motor top on and plug the freezer up and allow to run for a few minutes before layering the ice and salt (use rock salt only). When the freezer starts straining, watch it close, when it stops, unplug and cover the can up and allow to harden for at least 1 hour.