Old-Fashioned Ice Cream Makes about 3 quarts 2 cups sugar 3 T cornstarch ¾ tsp salt 2 T vanilla 3 cups half and half or milk 4 eggs, slightly beaten 4 cups chilled heavy cream Custard should be prepared ahead of time and chilled in refrigerator for at least 4 hours or overnight before freezing. Combine first 3 ingredients in top of double boiler and stir in half and half or milk. Cook over gently simmering water, stirring constantly, until mixture thickens and cornstarch is cooked. Add a small amount of hot mixture to eggs in fine stream, stirring constantly. Stir in remaining hot mixture and continue cooking for 5-6 minutes, stirring constantly. Remove from heat and cool slightly. Stir in cream and vanilla. Refrigerate until freezing time. Freeze in a hand-crank or electric freezer, following instructions given for either. Variations: Chocolate Ice Cream Increase sugar to 2 ½ cups. Melt 4 squares unsweetened chocolate and sitr into hot custard mixture before adding eggs. Strawberry Ice Cream Increase sugar to 2 ¼ cups. Reduce vanilla to 2 tsp. While custard is chilling, crush 2 cups fresh strawberries and add to custard mix just before freezing. |
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