Vanilla Custard Ice Cream
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||3 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Eggs||2 , beaten|
|Whipping cream||2 Cup (32 tbs)|
|Vanilla||1 1⁄2 Tablespoon|
Combine sugar, flour, and dash salt; gradually stir in milk.
Cook, stirring constantly, till thick.
Add small amount of hot mixture to eggs and mix well; return to hot mixture; cook and stir 1 minute.
Add remaining ingredients.
Freeze in 2 quart (or larger) electric ice cream freezer, using 6 parts ice to 1 part salt.
Cover freezer can with several thick nesses of waxed paper; replace lid.
Pack in ice and salt; let ripen a few hours.
(Or ripen in freezing unit.)