Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cups | Sugar |
¼ cup | Cornstarch |
¼ teaspoon | Salt |
4 cups | Milk |
4 \N | Eggs, beaten |
2 tablespoons | Vanilla |
4 cups | Light cream |
Mix sugar, cornstarch and salt in the top of a double boiler. Blend in milk gradually and cook over hot water, stirring occasionally until mixture is thickened, about 12-15 minutes. Blend in a small amount of the hot mixture into the eggs, then stir the eggs into the rest of the mixture. Cook 4-5 minutes more, stirring constantly.
Chill custard (I chill overnight if possible). Add vanilla and chilled cream. Fill freezer not more than ⅔ full. Freeze in hand-cranked or electric freezer with a mixture of 1 part ice cream salt to 6 parts crushed Ice. When mixture is frozen, the electric motor grinds to a halt; the hand crank can no longer be turned.
Remove the dasher and repack the freezer with ice and salt -- i part salt to 8 parts ice. Cover with a rug or blanket and let cream ripen in the freezer for about 2 hours. Or pack into containers and transfer to a home freezer for hardening.
Variations:
Butter Pecan - use brown sugar instead of white, and add 1 cup chopped pecans, toasted or sauteed in butter.
Chocolate - add 4 oz unsweetened chocolate, melted, and ½ cup more sugar to the basic mix.
Peach/Strawberry/Raspberry - Add to the mix 2 cups pureed, slightly sweetened fruit.
Lemon - Omit the vanilla and add 1 cup more sugar, 1 cup fresh lemon juice, and the grated rind of a couple of lemons. (I haven't tried this one yet, but plan to soon!) (from Mary Meade's Country Cookbook)