| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | American | American, S_living, Desserts, Ice cream | 1 | Servings |
INGREDIENTS
| 5 | c | Milk |
| 2 1/4 | c | Sugar |
| 1/4 | c | Plus |
| 2 | tb | All-purpose flour |
| 1/4 | ts | Salt |
| 5 | Eggs; beaten | |
| 4 | c | Half-and-half |
| 1 1/2 | tb | Vanilla extract |
INSTRUCTIONS
Fourth of July. Heat milk in a 3-quart saucepan over low heat until hot. Combine sugar, flour, and salt; gradually add sugar mixture to milk, stirring until blended. Cook over medium heat 15 minutes or until thickened, stirring constantly. Gradually stir about one-fourth of hot mixture into beaten eggs; add to remaining hot mixture, stirring constantly. Cook 1 minute; remove from heat, and let cool. Chill at least 2 hours. Combine half-and-ha and vanilla in a large bowl; add chilled custard, stirring with a wire whisk. Pour into freezer can of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen 1-1/2 to 2 hours. Yield: 1 gallon. Posted to EAT-L Digest by LDGOSS <LDGOSS@PRODIGY.NET> on Sep 11, 1997
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