our old-fashioned homemade ice cream

Categories
Ice cream
Homemade
Pickell
Yield
6 Quarts
MeasureIngredient
Eggs, beaten well
4 tablespoons Flour
2½ tablespoon Vanilla
3 cups Sugar (less for 5 qt freezer
  Milk (about 1 gallon)

In a saucepan, combine sugar and flour. Stir well to break up any lumps, add 2 to 3 cups milk and eggs. Cook, stirring constantly, until thick (usually until it comes to a boil). Cool, then add the vanilla.

Pour into freezer and add enough milk to fill freezer ⅔ to ¾ full. It usually takes most ice cream freezer from 25-40 minutes to get the ice cream done.

This is a recipe we've used in our family since the 1940's. We hope you enjoy it as much as we have!

Compliments of:

Kathleen's Recipe Swap Page recipes@...

Posted to MM-Recipes Digest by q591b4@... on Aug 27, 1998

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