Homemade Ice Cream

Ingredients:
 4 C Sugar
1 qt fruit (peaches, strawberries, raspberries etc)
1 qt Half and half
1 qt whipping cream 
1 T vanilla
** If you are not using a fruit increase your half and half and whipping cream)

Ice and Rock Salt

 Directions:
1. mix blend fruit with some of the sugar and cream/milk in a blender. If you want chunks add them after mixing the cream, sugar, and blended fruit. If it’s pre-frozen, the ice cream will finish faster.
2. Mix together sugar, fruit mixture, half and half, whipping cream and vanilla.  
3. Put into a six Qt. ice cream maker.  Put ice and rock salt around the ice cream container and turn on your machine, putting on more ice and salt as needed. 

**If you want to make chocolate omit the fruit and and add 1/2 c cocoa and 1 c of half and half and mix it together and heat it up on the stove to let the cocoa dissolve. Then let it completely cool and then follow the above directions. 

From: Earl Brunner

Fruit Syrup

2/3 c of sugar

4  tsp cornstarch

16 oz of fruit

Combine blackberries and sugar in a small saucepan over medium heat. Cook for 5-10 minutes, stirring and mashing the berries while cooking to help them release their juices. Once the berries have broken down, add the cornstarch, stirring well to combine and so that no chunks remain, and remove from heat. Strain mixture through a mesh strainer into a clean bowl, pressing the berries against the sides of the strainer to get as much juice out as possible. Discard the solid blackberry seeds that remain. Cover the blackberry puree and chill in the refrigerator for 3-4 hours.