| 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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