Yield: 6 Quarts
|2 \N||Eggs, beaten well|
|3 cups||Sugar (less for 5 qt freezer|
|\N \N||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!
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Posted to MM-Recipes Digest by q591b4@... on Aug 27, 1998