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Vanilla Ice Cream

Yield 1 gallon


  • 2 1/4 cups sugar
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 5 cups milk, scalded
  • 6 eggs, beaten
  • 1 quart whipping cream
  • 1 1/2 tablespoons vanilla extract

How to Make It

  1. Combine sugar, flour, and salt in a 3-quart saucepan; gradually stir in milk. Cook over medium heat 15 minutes or until thickened, stirring constantly.

  2. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture, stirring constantly. Cook 1 minute; remove from heat, and cool to room temperature. Chill 2 hours.

  3. Combine whipping cream and vanilla in a large bowl; add chilled custard, stirring with a wire whisk to combine. Pour mixture into freezer can of a 1- gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen 1 1/2 to 2 hours before serving.

Oxmoor House Homestyle Recipes