- 2 3/4 cups sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 quarts plus 2 1/2 cups milk, scalded
- 6 eggs, beaten
- 1 tablespoon vanilla extract
How to Make It
Combine sugar, flour, and salt in a large Dutch oven; gradually stir in scalded milk. Cook over medium heat, stirring constantly with a metal spoon, 15 minutes or until thickened.
Stir one-fourth of hot milk mixture into beaten eggs; add to remaining hot milk mixture, stirring constantly. Cook 2 minutes or until mixture coats the spoon; remove from heat, and cool. Stir in vanilla. Chill.
Pour custard into freezer can of a 5-quart hand - turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen at least 1 hour before serving. Scoop into individual bowls, and serve immediately.