3 eggs
1 c. sugar
1 c. brown sugar
pinch of salt
2 qt. milk
1 1/2 pt. of half and half
2 + tsp. vanilla
3-4 c. rock salt and 20 lb. crushed ice for one gallon of ice cream

Beat eggs until light and fluffy. Add salt and sugar; continue to beat. Fold in milk, half and half, and vanilla. At this point, you can add 1 1/2 c. sweetened peaches or strawberries. Pour mixture into ice cream freezer. Layer ice and salt beginning with 6 c. of crushed ice and 1/4 c. of salt. When the ice cream is frozen, remove cover and dasher, scraping the ice cream back into the can. Blend the soft with the firmer portion of ice cream. Place aluminum foil across the top of the can, replace cover, and put cork into cover hole. Pour off brine and pack contained with more salt and ice using a greater portion of salt than before. Wrap container in heavy towel or newspapers to insulate and let stand an hour or two until ice cream has hardened.

Tips:

Chill the ice cream mixture.

Chill the freezer can, dasher, and cover.

Too much salt causes the ice cream to freeze too quickly and results in coarse texture.

For rich flavor, the unfrozen mixture should contain a high proportion of flavorings and sugar because the finished product will be cold and more difficult for the taste buds to taste.