| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 12 | Servings | |
INGREDIENTS
| 2 | c | Sugar |
| 6 | tb | Flour |
| 1 | ts | Salt |
| 5 | c | Milk; scalded |
| 6 | Eggs; beaten | |
| 4 | c | Heavy cream |
| 4 | ts | Vanilla |
INSTRUCTIONS
Date: Fri, 3 May 1996 18:05:45 -0500 From: pickell@cyberspc.mb.ca (S.Pickell) Combine the sugar, flour and salt in a sauce pan. Slowly stir in hot milk. Cook over low heat for about 10 minutes, stirring constantly until mixture has thickened. Mix a small amount of hot mixture into eggs. Add eggs to hot mixture and cook a minute longer. Chill mixture in the refrigerator. Add cream and vanilla. Pour into 1 gallon ice cream freezer and prepare as normal. Makes four quarts, supposedly enough for 12 - 16 people. For extra rich frozen custard use all cream and omit milk.** MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #124 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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