"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Homemade Ice Cream with variations Recipe

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This recipe for Homemade Ice Cream with variations, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 6, 2009


3 tablespoons corn starch
6 cups milk
2 2/3 cups sugar
4 large or 5 small eggs
3/4 teaspoon salt
13 ounce can evaporated milk
1 pint whipping cream
3 1/2 tablespoons pure vanilla extract

Mix the corn starch with 1/2 cup of the milk. Add 1 1/2 cups of milk and cook in a double boiler until it is thick and smooth. (Stir constantly to keep it from lumping.) In a large bowl add the sugar, eggs, salt, evaporated
milk and mix well. Add the hot corn starch mixture and mix well. Add the whipping cream, remaining milk and vanilla extract. Pour into a ice cream freezer and freeze according to the manufacturer's directions. Makes one


Banana: Add 2 cups of crushed bananas. Use 1 Tbsp vanilla and omit the evaporated milk.

Chocolate: Add 2 ounce squares of melted chocolate and omit the vanilla.

Coffee: Dissolve 3 Tbsp instant coffee in 1 cup boiling water. Cool before adding to mixture. Use 2 tablespoons of vanilla.

Peach: Add 2 cups of crushed peaches. Use 1 Tbsp vanilla and 1/2 tsp of almond extract.

Strawberry: Add 3 cups of crushed strawberries. Omit the vanilla and the evaporated milk.




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