Combine first 4 ingredients in a Dutch oven. Gradually stir in scalded milk. Cook 20 minutes over medium heat, stirring constantly with a wire whisk.
Combine eggs and 1 cup sugar. Gradually stir a small amount of hot milk mixture into egg mixture. Add egg-milk mixture to remaining hot milk mixture; stir constantly. Remove from heat; cool completely. Chill at least 2 hours.
Add whipping cream and vanilla to chilled mixture, 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.
Chocolate Ice Cream: Combine four (1-ounce) squares of semi-sweet chocolate and 1/4 cup hot water in top of a double boiler; place over boiling water, stirring until chocolate melts. Proceed as directed for Vanilla Ice Cream; add melted chocolate mixture to scalded milk-sugar mixture after the latter has cooked 20 minutes.
Oxmoor House Homestyle Recipes
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.