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Country-Style Vanilla Ice Cream Recipe

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This recipe for Country-Style Vanilla Ice Cream, by , is from Cub Scouts Recipes for Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wanda Hager
Added: Saturday, January 31, 2009


1 qt milk
2 cups sugar
1/4 cup flour
1/2 tsp salt
4 eggs, beaten (2 beaten for 1 min in blender)
1 Tbsp vanilla
1 1/2 qts light cream or half-n-half

Scald milk. Mix sugar, flour and salt. Add enough hot milk to sugar-flour mixture to make a thin paste. Stir paste into hot milk. Cook over low heat constantly until mixture thickens slightly--about 15 minutes. Add hot mixture gradually to beaten eggs. Cook over low heat stirring constantly until mixture thickens slightly--about 2 minutes. (Do not overcook or eggs may curdle). Cool quickly in refrigerator. Do not allow mixture to cool at room temperature. Add vanilla and light cream to cooled mixture. Pour into a 1-gallon freezer can. Fill only 2/3 full.


Chocolate: Add 4 squares unsweetened chocolate to milk before scalding. After scalding, beat with rotary beater until chocolate flecks disappear. Increase sugar by 1/2 cup and prepare according to directions.

Peanut Butter: Omit 1 cup light cream. Stir a small amount of custard mix gradually into 1/2 cup peanut butter to blend well. Add to rest of mixture in freezer can.

Strawberry: Omit 3 cups light cream. Add washed and hulled strawberries, which have been mashed and sweetened with 1/2 cup additional sugar. Add a few drops of red food coloring.

Peach: Omit 3 cups cream. Add 1 quart crushed, fresh peaches mixed with 3/4 cup additional sugar.




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