Custard ice cream #1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Sugar |
| 3 | cups | Milk |
| 3 | cups | Evaporated milk |
| 6 | Eggs; separated | |
| ½ | cup | Flour |
| 1 | teaspoon | Vanilla |
Directions
Heat ½ cup sugar and milk in double boiler. In bowl, beat egg yolks; very gradually add rest of sugar and flour mixed together. Add to hot milk mixture; heat, stirring constantly, until thick. Add stiffly beaten egg whites and vanilla. Freeze. If freezer is not full, add more milk.
MRS MARION FOSTER (MARY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .