| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | Sugar |
| 1/4 | c | Cornstarch |
| 1/4 | t | Salt |
| 4 | c | Milk |
| 4 | Eggs, beaten | |
| 2 | T | Vanilla |
| 4 | c | Light cream |
INSTRUCTIONS
Mix sugar, cornstarch and salt in the top of a double boiler. Blend in milk gradually and cook over hot water, stirring occasionally until mixture is thickened, about 12-15 minutes. Blend in a small amount of the hot mixture into the eggs, then stir the eggs into the rest of the mixture. Cook 4-5 minutes more, stirring constantly. Chill custard (I chill overnight if possible). Add vanilla and chilled cream. Fill freezer not more than 2/3 full. Freeze in hand-cranked or electric freezer with a mixture of 1 part ice cream salt to 6 parts crushed Ice. When mixture is frozen, the electric motor grinds to a halt; the hand crank can no longer be turned. Remove the dasher and repack the freezer with ice and salt -- i part salt to 8 parts ice. Cover with a rug or blanket and let cream ripen in the freezer for about 2 hours. Or pack into containers and transfer to a home freezer for hardening. Variations Butter Pecan - use brown sugar instead of white, and add 1 cup chopped pecans, toasted or sauteed in butter. Chocolate - add 4 oz unsweetened chocolate, melted, and 1/2 cup more sugar to the basic mix. Peach/Strawberry/Raspberry - Add to the mix 2 cups pureed, slightly sweetened fruit. Lemon - Omit the vanilla and add 1 cup more sugar, 1 cup fresh lemon juice, and the grated rind of a couple of lemons. (I haven't tried this one yet, but plan to soon!) (from Mary Meade's Country Cookbook) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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