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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Ice Cream (Basic Custard) Recipe

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This recipe for Ice Cream (Basic Custard) is from Mom's Recipe Collection (Naconna Barlow Shaffer), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cup milk
2 eggs
3/4 cup sugar
1/2 tsp. salt
1 tbsp. vanilla
3 cups light cream

Variations:
Use Jello, any flavor
Fruits: Berries, Bananas, Pineapple
Coffee, Brown Sugar, Pecans, Chocolate Chips, Lemon Juice and Rind, Orange Juice, Almonds, Walnuts, Coconuts, Maple Syrup, Pistachio Nuts, Sherry
Directions:
Directions:
Beat eggs, add sugar and salt. Gradually add heated milk to egg mixture. Cook and stir constantly until mixture thickens. Cool. Add vanilla and cream. Refrigerate if possible for 2 hours.

Use 8 parts ice to 1 part salt. Pack around can in freezer. Turn rapidly. Freeze to mush. Remove dasher. Cover ice cream or plug hole in top of lid. Drain off bring water. Re-pack using 4 parts of ice to 1 part of salt. Pack firmly. Cover with burlap or rug. Let stand 3 to 4 hours.

 

 

 

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