My Basic Vanilla Ice Cream
By Betty Harris
2 cups whole milk
3/4 cups sugar
1 tablespoon flour
1/8 teaspoon salt
4 egg yolk, beaten slightly
2 cups light cream
2 teaspoons vanilla
Scald milk in double boiler, gradually adding the mixture of sugar, flour and salt. Cook for 5 minutes, stirring constantly. Stir a small amount into egg yolks, then return this to the mixture that's in the double boiler. Cook 2 minutes, stirring constantly. Chill. Add vanilla and cream. Freeze in hand or electric freezer.
Yields: 3 pints or 6-8 portions.
By Betty Harris
2 cups whole milk
3/4 cups sugar
1 tablespoon flour
1/8 teaspoon salt
4 egg yolk, beaten slightly
2 cups light cream
2 teaspoons vanilla
Scald milk in double boiler, gradually adding the mixture of sugar, flour and salt. Cook for 5 minutes, stirring constantly. Stir a small amount into egg yolks, then return this to the mixture that's in the double boiler. Cook 2 minutes, stirring constantly. Chill. Add vanilla and cream. Freeze in hand or electric freezer.
Yields: 3 pints or 6-8 portions.
