Be sure to try the delicious variations!
1 qt.milk
2 cups sugars
¼ cup flour
½ tsp. salt
4 eggs, slightly beaten
1tbsp. vanilla
1 ½ qts. Light cream or half-and-half
Scald milk. Mix sugar, flour and salt. Add enough hot milk to sugar-flour mixture to make a thin paste. Stir paste into hot milk. Cook over low heat, stirring constantly, until mixture thickens slightly, about 15 minutes.
Add hot mixture gradually to beaten eggs and cook over low heat, stirring constantly, until mixture thickens slightly, about 2minutes (do not cook longer or eggs may curdle).
Cool quickly in refrigerator. Do not allow mixture to cool at room temperature.
Add vanilla and light cream to cooled mixture. Pour into freezer can; fill only 2/3 full to allow for expansion. Freeze and ripen by freezer manufacturer directions.
Makes 1 gallon.
Variations:
Chocolate Ice Cream: Add 4 squares of unsweetened chocolate to milk before scalding. After scalding, beat with rotary beater until chocolate flakes disappear. Increase sugar by ½ cup and prepare according to directions for freezing.
Peanut Butter Ice Cream: Omit 1 cup light cream. Stir a small amountof the custard mixture gradually into ½ cup peanut butter to blend well. Add to rest of the mixture in the freezer can.
Strawberry Ice Cream: Omit 3 cups of light cream. Add 1 qt. washed and hulled strawberries which have been mashed and sweetened with ½ cup additional sugar. Add a few drops of red food coloring if you wish.
Peach Ice Cream: Omit 3 cups light cream. Add 1 qt. crushed fresh peaches mixed with ¾ cup additional sugar.
From: Farm Journal’s Country Cookbook, Revised, 25 Years of Farm Journal’s Best Recipes
