“My love for ice cream emerged at an early age - and has never left!”

— Ginger Rogers

Ice cream. I don’t know why my mind wandered to ice cream, and I do too. I love it. I never met ice cream I didn’t like…I can attest to you when Blue Bell had to stop making ice cream for a while, it was a dark day. When it re-appeared, I felt that a national holiday should be declared. It was wonderful!!!!

No matter how terrible the situation, the world seems a bit better when you eat some ice cream. Remember when folks had their tonsils out during childhood. The doctor would allow you to have ice cream. Oh boy, the upside of a surgical procedure.

I am going to go back some now, and I frequently do that. I can recall purchasing those small containers of vanilla ice cream at Carver’s Grocery Store in White Springs when I was a child. They had little wooden spoons with them, and you utilized those to eat the ice cream. I can recall going over to Live Oak as a child, and the marvelous treat it was to stop by Howland’s Store at Five Points and purchase a cone of their butter pecan ice cream. Oh that was special. Eating that ice cream, a double dip of it with the napkin around the bottom of the cone. My Daddy and I both shared a love of butter pecan ice cream.

I read some place recently if someone could find a way to make ice cream one hundred percent healthy, it would probably make them very, very rich. It may. I don’t know. Most of the low sugar, low fat ice cream I have tried is kind a “get by.” It’s like drinking de-caffeinated coffee, I can take it, but that’s really not what I prefer.

Back to ice cream, I have been amused at some of my former students stating on social network this past week “I am Levin’s of Jasper, Florida, old.” “I am such and such a business old.” Well, I can go back a little more than that, I am old enough to remember when Barnett’s Drug Store was situated on the corner where the Banks of the Suwannee is located now in White Springs and going in there for an ice cream cone, an ice cream soda and, every great once in a while, a sundae was a treat. A friend of mine and I talked about that not too long ago. Once in a while, Daddy would give us enough money we could purchase a hot fudge sundae and, oh man, was that special.

I remember ice cream parties being a reward for classes at the South Hamilton Elementary for certain competitions. The class who read the most grade level books, in the days when the late Mrs. Virginia J. Daniel taught second grade, and I guess they would lock you up and throw away the key for this today, but she kept a “Sunday School Chart” on her wall for Sunday School attendance. She put a red star by your name if you attended Sunday School, and you couldn’t fool her or fib to her, she knew each Sunday School teacher and pastor in town, and, truly none of us thought of trying to fool her, she also had that ping-pong paddle, and she would tear you up with it, teachers could do that during that day and age too. If you went to Sunday school for so many consecutive Sunday’s, she purchased an ice cream for you. It was a HUGE deal.

As a teacher, I sometimes rewarded my students with ice cream. You had a choice, you could have vanilla or vanilla, and when I served soft drinks, you had choice, you could have Coca Cola or Coca Cola. Speaking of ice cream and coke, remember a coke float. Wonderful.

Another ice cream memory, Steve’s Stop and Shop in White Springs. Steve and Dianne Greene owned the Stop and Shop on the lot presently owned by Woody and Tracy Woodard and where the Ice Machine is located. Oh the utter decadence and “deliciousness” (Is that a word?) of that hand dipped ice cream. It was fantastic. I used that ice cream to reward students when I taught at South Hamilton Elementary, and I purchased a lot of it too. In the historic Jay Smith House on the corner of Suwannee Street and U.S. 41, Taglione’s operated for a while, and they had hand dipped ice cream and Joyce and Faron Fillyaw owned that business for a while. I recall one time Joyce and Faron treated each child at South Hamilton with a hand dipped ice cream cone. We walked them down to the shop, and they enjoyed eating that ice cream.

Well, with warmer weather, “tis the season”, and we all need laughter, maybe more than we’ve ever needed it in our lives, and we need a good sense of humor and, at times, we need a cone of ice cream as an attitude adjuster in a positive way.

Who, out there, remembers the hand crank ice cream churns and the joys of making homemade ice cream; adding ice, ice cream salt and turning that crank until the ice cream was made and then covering the top of the church packed in ice with a clean

Old Fashioned Homemade Vanilla Ice Cream Recipe

Our homemade vanilla ice cream recipe has been a summer staple for as long as I can remember. How to make it the old fashioned way using an ice cream maker.

Keyword homemade vanilla ice cream, homemade vanilla ice cream recipe, how to make vanilla ice cream, ice cream maker ice cream recipes, old fashioned ice cream recipe, vanilla ice cream recipe

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 20 servings

Calories 229 kcal


  • 6 large eggs
  • 1 1/4 cups pure cane sugar
  • 4 teaspoons vanilla extract
  • 14 ounces sweetened condensed milk
  • 24 ounces evaporated milk
  • 1 teaspoon salt
  • 6 cups whole milk *
  • 16 pounds ice
  • 3 cups rock salt


  • Start by creaming (or mixing) the eggs and the sugar together using a mixer.
  • Then add in the vanilla extract.
  • Next, mix in the sweetened condensed milk, scraping all the ooey gooey liquid out of the can with a spatula.
  • Add both cans of evaporated milk.
  • Add in a good-sized dash of salt, which equals out to about a teaspoon.
  • Mix everything together well.
  • Make sure your ice cream freezer, especially the canister, is washed out and ready. 
  • Pour the mixture into the metal canister of your ice cream maker.
  • Finish topping off the canister with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes. Your metal canister should have a fill line.
  • Put the lid on, and place the metal canister down into the bucket of your ice cream maker.
  • Crush a big bag of ice, gradually pouring ice around the canister. Tip: You can add up to a gallon of water if needed, as well. We sometimes do this because our motor will seize up. Adding a bit of water will help it keep turning.
  • Add 2-3 cups of rock salt as you add the ice, making sure to top it off with rock salt.
  • Let the motor run until it stops. Once the ice cream is frozen, the motor on your ice cream maker will stop churning.
  • Unplug it immediately. This should signal that the ice cream is completely frozen.
  • Wipe any excess ice or rock salt off the lid and out from around the top of the canister. Then remove the lid.
  • Carefully remove the churning paddle.
  • Serve the ice cream immediately. If you’re not ready to serve it up just yet, you can always leave the lid on, remove the motor, top the canister off with ice, and place a towel or two over it to insulate it and keep it cold

Recipe Notes

*You can use Half & Half in place of the whole milk if you want an even creamier texture to your ice cream.

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