Marilyn's homemade ice cream

9 oz. Cool Whip
4 eggs
1 cup sugar
Vanilla
2 pkg. instant pudding mix – any flavor!
½ gallon milk

Beat ingredients together well and pour into ice cream mixer. Let the ice cream maker do all the work and you just enjoy it! A delicious variation to making the same old vanilla flavored ice cream, is to use chocolate pudding mix and sprinkle some chocolate pieces in it as well. I also like to use the strawberry Cool Whip and then put a container of frozen strawberries in the mix! Yummy!

My late husband was the best homemade ice cream maker in our family! His secret was the amount of rock salt he used, mixed in with the ice. He always told me to never skimp on the amount of rock salt, as this makes the ice cream creamier, and will help it to freeze faster. No matter how many different ways I’ve tried to make homemade ice cream, this particular recipe is the one for me and my family! In making this ice cream dozens of times over the years, I’ve learned that I shouldn’t start the process until about two hours prior to eating it. I then place it in the freezer until about half an hour before we want to dig into it. The consistency is best this way.

So get out the old ice cream maker that’s hiding down in the basement or out in the garage and get in the mood for some lip-smacking good eating! Add some nice, warm brownies to the table and you’ll be the best cook in the world in your family’s eyes!

Spectacular Frozen Corn

This is my mother's recipe for the best frozen corn ever.

17-18 C. corn cut from cob
1 lb. butter (do not substitute margarine)
1 pt. half-and-half
Bake at 325 degrees for 1 hour. Stir occasionally. Requires LARGE roasting pans to make. Spread out on cookie sheets and freeze until solid, usually 2-3 days. Then put into freezer containers and freeze until ready to eat.

I am hungry already. Bring on the sweet corn!