Creamy Vanilla Ice Cream
|Evaporated milk||1⁄2 Cup (8 tbs), diluted with 0.5 cup water|
|Water||1⁄2 Cup (8 tbs)|
|Flour||1 1⁄2 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Evaporated milk||1 Cup (16 tbs), chilled for whipping|
|Lemon juice||2 Tablespoon|
|Vanilla||1 1⁄2 Teaspoon|
Mix the flour, sugar, and salt and combine them with diluted evaporated milk.
Cook in a double boiler, stirring constantly until the mixture thickens.
Whip chilled evaporated milk, add lemon juice and vanilla, and fold carefully into the chilled milk mixture.
Pour into a refrigerator tray and freeze for 3 hours.