Custard ice cream #3

16 Servings

Ingredients

Quantity Ingredient
2 quarts Half-and-Half milk
1 cup Sugar
2 tablespoons Cornstarch
1 dash Salt
4 Eggs
2 teaspoons Vanilla

Directions

Scald milk; mix sugar, salt and cornstarch and add to milk. Beat eggs until light and add gradually to the milk. Cook on low heat until mixture coats a spoon. Add vanilla and cool. Freeze in an ice cream maker.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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