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Frozen Custard - Ice Cream recipe for 6 quart freezer Recipe

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This recipe for Frozen Custard - Ice Cream recipe for 6 quart freezer, by , is from The Carter Family Cookbook , 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!

Mary Frances Taylor


2 cups sugar
1/3 cup all-purpose flour
1 tsp. salt
6 cups milk
6 eggs
3 cups heavy or whipping cream
3 Tbsp. vanilla extract

For ice cream freezing and cooling:
10 to 20 lbs. cracked ice
3 cups rock salt, approximately

In heavy 4-quart saucepan, mix sugar, flour, and salt, stir in milk. Cook over medium heat until mixture boils and thickens slightly, stirring frequently. In medium bowl, beat eggs well. Stir in 2 cups of hot milk mixture. Slowly pour egg mixture back into milk mixture, stirring rapidly to prevent lumping. Cook over low heat, stirring
constantly, until mixture coats the back of a spoon well, about 1 minute (do not boil, or mixture will curdle). Remove saucepan from heat. Cover surface of custard with tight lid; refrigerate until completely chilled, about 3 hours, stirring occasionally. Pour chilled custard mixture, heavy or whipping cream, and vanilla extract into 6-quart ice cream freezer can. Place the dasher in can and cover. Place can in freezer bucket; attach
motor or hand crank. Add 2 cups water to bucket. Fill bucket half full with ice; sprinkle with 1/4 cup rock salt. Add about 1 inch of ice and 1/4 cup rock salt. Repeat layers of ice and salt until 1 inch below can lid. Freeze as manufacturer directs, adding more ice and salt as needed. Freezing takes about 35 minutes. After freezing, ice cream will be soft. Remove motor or crank; wipe lid clean. Remove dasher. Pack down ice
cream. Cover surface of ice cream with waxed paper. Replace lid and put cork in hole in center; add more ice and salt to cover lid. Let stand to harden, about 2 to 3 hours, adding ice as needed. Or, place container in home freezer for 2 to 3 hours. Makes about 4 quarts or 32 one-half-cup servings.




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