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Vanilla Custard Ice Cream Recipe

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This recipe for Vanilla Custard Ice Cream, by , is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joy Yoder
Added: Saturday, June 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
For a 6 Quart Freezer:
2 qt. whole milk
2 1/2 c. sugar
4 tbsp. flour
2 tbsp. corn starch
1/2 tsp. salt
6 eggs
1 can Eagle Brand Sweetened Condensed milkę 1/2 pt. whipping cream (don't whip)
2 tbsp. vanilla
Enough whole milk to fill to top of ice-cream freezer

Directions:
Directions:
(This is exactly how the recipe card reads, that I got from Aunt Katie. These are her instructions, and I follow them to the letter.)

Scald milk in Teflon pan or heavy bottom pan. Combine sugar, flour/corn starch, and salt. I take small amount of milk from the pan, when it's warm and make the paste. Now add paste back into the hot milk slowly, stirring rapidly. Beat eggs and stir into mixture. Boil 1 minute. Let this cool then add the eagle brand milk, but I always cook the pudding the evening before we freeze it the next day. It freezes better if it's been in the fridge over night. Then it's cold when ready to freeze. I add the whipping cream, vanilla, and then enough milk to fill the freezer to the fill line. Recipe says fill can to 3 inches from top. I have a sauce pan that I know how much milk to put in. I would say 3/4 gallon, not sure.

Preparation Time:
Preparation Time:
30 min to prepare custard. Freezing time depends on how fast you can crank.
Personal Notes:
Personal Notes:
This recipe was given to me by Aunt Katie Hostetler in Sep 1999. The recipe card said: "Recipe for Paul Hostetler from the kitchen of: Mom Hostetler". I find that so endearing! This is one of the rare homemade ice-creams that I found you can actually keep in the regular freezer for a period of time and doesn't crystallize.

 

 

 

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