Custard ice cream #2

12 Servings

Ingredients

Quantity Ingredient
2½ cup Sugar
1 pinch Salt
1 tablespoon (heaping) flour
1 tablespoon (heaping) cornstarch
4 Egg yolks
2 Envelopes unflavored gelatin
½ cup Water
1 pint Half-and-half
½ gallon Milk
1 can (large) evaporated milk
½ can Water
4 tablespoons Vanilla

Directions

Sift together the sugar, salt, flour and cornstarch. Soften the gelatin in the water. In a double boiler heat 1 quart of milk; add dry ingredients.

Cook 15 minutes, stirring constantly. Pour small amount of milk mixture over the beaten egg yolks; mix well and return to double boiler. Continue cooking another 3 to 4 minutes. Remove from heat; add dissolved gelatin; mix well and cool. (Do not refrigerate.) When cool add the evaporated milk, water and the Half & Half. Add the vanilla; pour into the ice cream freezer and then add rest of the milk. Mix well. Makes 1 gallon. Left over ice cream can be stored in a shallow pan and cut into squares for later serving.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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