"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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