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I can never have too many rabbits or flowers around me!
There is the most precious little bunny that comes to our yard most every morning & early evening to eat.
Our Corgi, Jasmine, starts her low growl as soon as 'bunny' appears~what a watch-dog she is!
I watch my little grand-girls each day, & today I was just struck with the fact of what a privilege it is to have them close enough to care for them & enjoy the wonder of them !
I have wished so many times of late , that I could have seen my own girls through these 'grandmother eyes'. These 'eyes' are so much more capable of seeing what's really bothering them when they are out of sorts, & knowing the things to do to soothe them , without growing impatient in the process. That is most assuredly due to the time I have to devote to just them, without feeling the pressure to attend to a job or the many responsibilities that come with being a Mom.
Today was so HOT, & humid~I just can hardly STAND it! Typically, my husband , who works 3rd shift, takes the little girls for an 'Icee' after he wakes up. But today, I decided to make home-made icecream instead. Seeing as it's almost the end of the summer, I thought it a good reason to pull out the icecream freezer, maybe for the last time this season. Once the grandgirls helped me with the mixture, I couldn't get it to the freezer fast enough! I loaded it down with ice & LOTS of salt, to speed up the freezing process. Viola!~we have rich, creamy icecream in less than 30 minutes! A record!! My mother-in-law came to enjoy this delicious treat with us (she can literally eat us under the table when it comes to icecream!! ) She was the one who taught me to say, "I scream, You scream , We ALL scream , for icecream"!! And scream we do..............for MORE, MORE , MORE ! ha!
And now, let me share this delicious recipe with you~I guarantee, it's a winner!!
VANILLA ICECREAM
4 eggs
2 cups of sugar
1/4 cup vanilla flavoring
1 pint heavy whipping cream
1 quart half & half
Blend the eggs, sugar & vanilla well with a mixer. Scrape the sides of the bowl with a spatula to incorporate any stray sugar crystals. Slowly add the half & half. Blend well. Add the whipping cream, & blend well. Pour into your canister for freezing. Add regular milk to bring the mixture up to the 'fill' line.
Now, here's the trick: You MUST add LOTS of icecream salt to ensure a good frozen consistency. I layer the ice with about a half-cup of salt per layer~3 in all. Top it all off with ice to cover the top of the canister, keeping it covered with ice throughout the whole freezing process. It should freeze up thick & creamy in no time. Now, get out those spoons & get ready to go to icecream heaven!! Enjoy!
PS~This is a NO COOK icecream recipe. I have made it this way for 37 years, & never gotten sick once. My mother-in-law made it this way for as many years before me!