GRANDMA BLACKS HOMEMADE ICE CREAM
1 can pineapple (any fruit)
2 cans evaporated milk
1 can sweetened condensed milk
2 cups sugar
1 to 2 tsp vanilla
1 qt vitamin D milk ( fill to line)
dash of salt
(add Carmel, and strawberries, or raspberries

3 SIXES ****
3 lemons juiced
3 oranges juiced
3 cups of milk
3 cups of cream, whipping
3 cups sugar
3 mashed bananas
Put all ingredients in ice cream churn and make.
YUMMY
By Grandma Taylor

CHERRY CRUNCH ICE CREAM
6 eggs caramel
2 cups sugar 1 cup old fashioned oats
2 cups milk 1/ 2 cup all purpose flour
2 pkg (3.4 oz) instant white choc. pudding mix 1 /2 cup pkd brown sugar
4 cups heavy whipping cream 1 /2 tsp ground cinnamon
1 tsp vanilla extract 1/3 cup cold butter
dash salt 1 can (21 oz) cherry pie filling
1 /2 can to 1 can pineapple
In large saucepan, whisk eggs, sugar and milk until combined. Cook and stir over low heat until mixture reaches 160 degrees and coats the back of a metal spoon. Remove from the heat; cool. Beat in the pudding mix, cream, vanilla and salt. Cover and refrigerate for 8 hours or over night.
In a bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Spread in an ungreased 15 “ x 10 “ x 1 “ baking pan. Bake at 350 degree for 10-15 minutes or until golden brown. Cook on a wire rack.
Stir pie filling into cream mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacture’s directions. Refrigerate remaining mixture until ready to freeze.
After removing from ice cream freezer, stir a portion of oat mixture into each batch. Transfer to a freezer container. Cover and freeze for at least 4 hours before serving.
Yield: 2 1 /2 quarts