[Wingy]

That looks great. How much does it make? Looks like 1.5 quarts, but I thought I’d better ask. Thanks.

[GGpaX4DumpedTea]

That makes about 1/2 quarts. My mother’s original recipe made one gallon in a White Mountain hand crank job.

[GGpaX4DumpedTea]

BTW, you can adjust the amount of cream based on your freezer's actually capacity. After making a batch or two you will have a better idea. For a while we got unpasteurized cream from a cheese factory. That made the ice cream even better. And because the enzymes are all in the cream it makes it much less fattening. Butter fat has the highest natural source for lipase, the enzyme that digests fat.