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Custard Ice Cream
1 qt. milk
1 1/2 tbsp. flour
1-1/2 c. sugar
1/2 tsp. salt
1 tbsp. vanilla
1 c. heavy cream
Heat milk in double boiler or over low heat in large pan. Add flour
and salt sifted with half of sugar. Keep stirring constantly for
about 8 minutes. Beat eggs and rest of sugar and add to mixture.
Cook until custard coats the spoon. Remove quickly from heat and
cool. If separates beat with egg beater. When cool add vanilla and
cream. Pour into ice cream freezer can, should now be 3/4 full. Put
ice and salt around outside of can. Follow manufacturer's directions
to free ice cream.