"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Vanilla Ice Cream Recipe

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This recipe for Vanilla Ice Cream, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

John B. Bourland
Added: Friday, April 24, 2009


2 cup milk
1 cup sugar
6 egg yolks, lightly beaten
1 tbsp. vanilla
1 pint heavy cream

Beat milk, sugar and egg yolks in the top of a double
boiler until frothy. Set over simmering water and heat
15 minutes, stirring now and then at first, constantly
toward the end. Cool and add vanilla and cream. Freeze
in a crank-type freezer (hand or electric), following
manufacturer's directions. About 270 calories per 0.5 cup serving.

To Freeze in Refrigerator:
Prepare custard mixture as directed, cool and mix in
vanilla; pour into 2 refrigerator trays and freeze until
mushy. Spoon into large bowl and beat hard until fluffy.
Whip cream until thick and satiny and fold in. Spoon into
3 refrigerator trays, cover and freeze until firm, stirring
twice during the first hour.

Personal Notes:
Personal Notes:
From Penelope Chambers' Grandpa




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