From: THE MOTHER EARTH NEWS ALMANAC

Good homemade ice cream is kind of runny, melts fast, has a rough graininess... and is so much better than most store-bought versions of the dessert that, in comparison, words fail me.

If you've ever tried to make your own and it turned out tasting pasty and slippery, you're using the wrong recipe.

Beat the eggs until they're light and then add the sugar gradually, as you continue to beat the mixture until it thickens. Add the remaining ingredients and mix thor-oughly.

For chocolate ice cream, add as much chocolate syrup as you like and cut the vanilla to one tablespoon (and forget entirely all the recipes that call for "cooking a custard").

Once you have the above mix prepared, pour it into the old handcranked ice cream freezer, pack ice and salt around the sides of the bucket, grab the handle and start turning. As soon as the dessert thickens so much that you can hard-ly turn the crank, place the freezing unit in the freezer for at least 30 minutes while the ice cream inside freezes. Then pull out the container of frozen dessert, pry off its lid... and dig in!