Vanilla Ice Cream Spectacular
- 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
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 on Sep 11, 1997
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
