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Homemade Ice Cream Recipe

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

JoAnn Urban
Added: Wednesday, October 7, 2009


2 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
4 c. milk
6 eggs, beaten
2 T. vanilla
4 cups cream

Good idea to make custard the day before you want to make ice cream. Custard needs to cold before making the ice cream.

Mix sugar, cornstarch, and salt in a large bowl. Blend in milk gradually. Cook in microwave on high for 2 minutes at a time, stir, do this until mixture is thickened. (about 12 to 14 minutes) doing 2 minutes at a time, stirring in between. Blend a small amount of hot mixture into the beaten eggs, then stir, small amount of hot mixture and stir. Then very slowly add the remaining egg mixture, stirring constantly. (if you add it to fast without stirring eggs might curdle)
Cook 4-6 minutes more, 1 to 2 minutes at a time, until mixture is thick. Chill custard. (Important for smooth ice cream.) Pour mixture into ice cream maker. Add vanilla and chilled cream.
Freeze in hand-cranked or electric freezer with a mixture of 1 part rock salt to 6 parts ice cubes.
When mixture is frozen the electric motor grinds to a halt; the hand crank can no longer be turned.

Remove the dasher and repack the freezer with ice & salt - 1 part salt to 8 parts ice.

You can cover with a rug or blanket and let it ripen in the freezer for about 2 hours.




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