Vanilla Ice Cream Number of servings: not indicated Serving size: not indicated Materials needed: Equipment/utensils: Freezer

Large dishpan Measuring cups Measuring spoons Rubber scraper Double boiler Bowl Egg beater Spatula Ice crusher Polyethylene Thermometer Ice cream scoop Timer Burlap bag Ingredients: 1 egg, separated Sugar Evap. Milk Water Vanilla Quantity: 1 1 1 1 1 1 1 1 1 2 1 1 2 Household measure: 1 pc 2/3 cups 2 cups 2/3 cups 2 tsp Weight/Volume: 150 grams 500 mL 167 mL 10 mL Specification: 2 liter (2 quart) 2 liter (2 quart) large Sako or substitute Procedure 1. In a double boiler, combine egg yolks and sugar thoroughly 2. Add of evaporated milk and heat the mixture, stirring until slightly thick 3. In a bowl, beat the egg whites 4. Gradually pour hot custard mixture into the bowl

5. Stir into a homogenous mixture 6. Combine remaining evaporated milk, water & vanilla 7. Add to mixture and blend 8. Cool to 25 C 9. Freeze according to freezing method Coarse salt Ice Water (cold) 2 cups Method of Freezing 6-10 kg 500 mL 10. Prepare set-up for freezing (always scald the freezer before using). Place in dishpan 11. Break up the ice into fist size pieces, then to the size of corn kernels 12. Pound between two thickness of burlap bag or use ice crusher if available 13. Use the following ratios of salt & ice by volume measurement: 1:8 slow freezing 1:4 fast freezing or ripening 14. Fill the metal can of the freezer with ice cream mixture (not full) 15. Cover the metal can & adjust the crank in the freezer bucket. Make sure the crank will turn smoothly 16. Combine salt and ice (1:8 ratio) before filling the bucket 17. Add cold water to dissolve the salt 18. Never plug the overflow hole or brine will enter the mixture in the can, neither should you discard all the brine 19. Turn the crank slowly at first using 40rpm for 5 mins. or until crank starts to

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offer resistance (if it does not, open the freezer to scrape the layer of the mixture that freezes on the inner surface of the can) Continue freezing by turning the crank rapidly, at a uniform rate of 140 rpm until the strongest member of the group cannot turn it at that rate anymore Open the freezer can, remove the beater, scraping as much of the clinging mixture as possible (work quickly) Pack the mixture with a clean basting spoon & rubber scraper. Cover with polyethylene sheet, then put on metal cover Discard brine through the overflow hole by tilting the bucket or displacing it by pushing down more salt & ice (1:4) Fill the bucket quickly. Cover with several thickness of burlap bag Allow to stand at least 1 hour, keeping the bucket supplied with same ratio of salt & ice (add every 15 minutes to displace spent brine) Another aid to rapid freezing during ripening is to open the freezer occasionally to scrape the frozen mixture adhering to the inner surface of the can using a spatula and stir the soft mixture at the center