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HOMEMADE ICE CREAM - Janet Combs Kaufman Recipe

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This recipe for HOMEMADE ICE CREAM - Janet Combs Kaufman, by , is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, February 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. Scalded Milk
1 Tbsp. Flour
3/4 c. Sugar
1/2 tsp. Salt
1 Egg
2 Tbsp. Vanilla Extract
1 Qt. Half and Half

Directions:
Directions:
Mix flour, sugar, and salt. Add egg, slightly beaten, and milk gradually. Cook in double boiler 20 Minutes, stirring constantly at first. When cool, add flavoring and cream. Strain and freeze following instructions for ice cream machine.

Directions for freezing:

Scald can, cover and dasher, then chill. Place the can of the freezer in the pail; put in the dasher, and pour in mixture to be frozen. Cover and adjust top. Turn crank to make sure can fits in socket. Fill the space between the can and pail with alternate layers of ice and salt, allowing 3 measures of ice to 1 of salt. The ice and salt should come a little higher in the pail than mixture to be frozen. The can should not be more than 3/4 full, as the mixture expands in freezing. Turn the crank slowly at first, then turn crank more rapidly, adding more salt and ice if needed. Do not draw off the water, unless it stands so high that there is danger of it getting into the can. After freezing, draw off water, remove dasher, and with spoon, push solidly. Put cork in opening of cover. Repack, using 4 parts of ice to 1 of salt. Place on top newspapers, an old blanket, or a piece of carpet. Serve in 30 Minute to 1 Hour.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
2 Hours
Personal Notes:
Personal Notes:
Caution: If too much salt is used, the frozen mixture will be coarsely grained. Three parts ice to 1 part salt is the best proportion for a smooth, fine-grained cream.

 

 

 

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