Our recipe this month comes from Buda grandmother Dell Dollinger, who says the recipe has been in her family for “just eons.”

Serves: 6


·       ¾ cup white sugar

·       1 cup heavy whipping cream

·       2 ¼ cups milk

·       2 teaspoons Watkins vanilla extract


  Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.

  Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)

  Pour cold ice cream mix into an ice cream maker, turn on or hand crank the machine, and churn for 20 to 30 minutes.

  When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to harden for 2 to 3 hours.