Vanilla Ice Cream


2 cups milk
3/4 cup sugar
4 teaspoons flour
1/4 teaspoons salt
3 egg yolks or 2 whole eggs
2 teaspoons vanilla extract
2 cups light cream

Scald milk in a double boiler. Mix sugar, flour and salt. Add hot milk, stirring and return to double boiler. Stir over boiling water until thickened.

Beat egg yolks or whole eggs and add a small portion of the hot mixture.

Return to remaining hot mixture and cook, stirring occasionally, until mixture coats a metal spoon. Chill thoroughly.

Add vanilla and cream. Freeze in a hand crank or electric freezer.

Makes about 1 1/2 quarts.

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