MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Old-Fashioned Farmer Boy Ice Cream Categories: Icecream Yield: 1 Batch 3 lg Eggs 1 c Whole milk 1 c Granulated sugar 3 c Heavy whipping cream; -divided 2 Lemons 5 lb Ice cubes; up to 7 2 lb Rock salt (ice cream salt); -up to 3 Separate the eggs into two small bowls, yolks in one and whites in the second. Beat the yolks for about a minute, until lighter in color and smooth. Pour the milk into a small saucepan and turn the heat up to medium high and heat until simmering. Make sure not to scald the milk. Add in the sugar and stir until dissolved, about 1-1/2 minutes. Reduce the heat to medium low. Add in the egg yolks and stir until the custard thickens enough to coat your wooden spoon with a milky film. Pour the custard into a jar and place in the fridge for later use. In the bowl of a stand mixer or of a hand mixer, beat the egg whites until some stiff peaks form. Pour in 1 cup of heavy cream and beat for an additional 2 to 3 minutes. Add the remaining cream and stir gently. Place the bowl in the refrigerator for 10 minutes. Squeeze lemons and strain juice to add in later. Fill a very large wide-mouthed bowl about halfway with ice. Sprinkle on the salt and create a well in the center of the bowl. Take the custard and whipped egg mixture out of the fridge. (Fun fact: The salt will lower the freezing point and produce a solution colder than 32°F.) Pour the custard into the bowl with the whipped egg mixture. Place the bowl in the ice and pile ice up on the sides. Stir for 5 to 10 minutes and cover with a dish towel. Let sit for 10 minutes, then repeat scraping and stirring; repeat this process 3 to 4 times, or until ice cream reaches soft-serve consistency. Add in the lemon juice. Continue stirring and resting until the ice cream is too stiff to move. This will take about an hour. Let the ice cream sit undisturbed for 30 minutes. To serve, scoop into bowls and top with desired toppings. Recipe by Margaret Darazs Recipe FROM: MMMMM