Custard ice cream #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Sugar |
| 1 | pinch | Salt |
| 1 | tablespoon | (heaping) flour |
| 1 | tablespoon | (heaping) cornstarch |
| 4 | Egg yolks | |
| 2 | Envelopes unflavored gelatin | |
| ½ | cup | Water |
| 1 | pint | Half-and-half |
| ½ | gallon | Milk |
| 1 | can | (large) evaporated milk |
| ½ | can | Water |
| 4 | tablespoons | Vanilla |
Directions
Sift together the sugar, salt, flour and cornstarch. Soften the gelatin in the water. In a double boiler heat 1 quart of milk; add dry ingredients.
Cook 15 minutes, stirring constantly. Pour small amount of milk mixture over the beaten egg yolks; mix well and return to double boiler. Continue cooking another 3 to 4 minutes. Remove from heat; add dissolved gelatin; mix well and cool. (Do not refrigerate.) When cool add the evaporated milk, water and the Half & Half. Add the vanilla; pour into the ice cream freezer and then add rest of the milk. Mix well. Makes 1 gallon. Left over ice cream can be stored in a shallow pan and cut into squares for later serving.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .