| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ice, Cream |
6 |
Servings |
INGREDIENTS
| 2 |
|
Eggs, beaten well |
| 4 |
tb |
Flour |
| 2 1/2 |
tb |
Vanilla |
| 3 |
c |
Sugar (less for 5 qt freezer |
|
|
Milk (about 1 gallon) |
INSTRUCTIONS
In 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. Add vanilla.
Pour into freezer and add enough milk to fill freezer 2/3 to 3/4 full.
It usually takes our 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 1950's. I hope
you enjoy it as much as we have!
Typed for you by Sandi Cutright.
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