ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vanilla Ice Cream

Yield about 3 quarts

Ingredients

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

How to Make It

  1. 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.

  2. 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.

  3. Add whipping cream and vanilla to chilled mixture, stirring with a wire whisk to combine.

  4. 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.

  5. 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