Hi Nancy,
Sorry, but I couldn't find it either....I still have trouble navigating...anyway, I'll give it to you here, but I'm not checking "recipe" you've tried, otherwise it will be double posted by Betsy as a recipe.
Anyway, it's simple,
I have a 4 qt electric freezer, and here's what I do.
Put 1 cup sugar in large mixing bowl, add 4 cans evaporated milk, 2-3 tsp. pure vanilla extract, l 7 oz jar softened (I pop it in microwave for about 1/2--1 minute cause it's easier to get out of jar and also easier to blend in with milk and sugar) then use mixer to mix those 4 things...pour into your freezer container, THEN add 1/2 pint heavy whipping cream (don't whip first!!) and then just add whole milk up to your fill line. I use table salt, rock salt, doesn't matter, but just follow whatever directions come with your freezer...
I never use any water!! I have found thru much experimentation -- that's what causes "ice crystals" to form after you freeze your leftovers.. When my ice cream is done, I take out the "paddle" and scrape it down, give the mixture a stir with a wooden spoon (this may be a little hard to do), you don't have to...and then I put the little cork on the lid, and freeze any leftovers right in the container...I never have "icy" ice cream...this is very good, and I hope you enjoy...For variety, I have added chopped maraschino cherries, that I have chopped and towel dried with paper towels. Those are my husband's two favorites, and I have not tried adding fruit or anything else...Let me know on this board below this posting how you like it...