Custard ice cream #3
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Half-and-Half milk |
| 1 | cup | Sugar |
| 2 | tablespoons | Cornstarch |
| 1 | dash | Salt |
| 4 | Eggs | |
| 2 | teaspoons | Vanilla |
Directions
Scald milk; mix sugar, salt and cornstarch and add to milk. Beat eggs until light and add gradually to the milk. Cook on low heat until mixture coats a spoon. Add vanilla and cool. Freeze in an ice cream maker.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .