Old fashioned custard ice cream

8 servings

Ingredients

Quantity Ingredient
8 eaches Eggs
2½ cup Sugar
2 tablespoons All-purpose flour
½ teaspoon Salt
2½ quart Milk
2 cans (12 oz) evaporated milk
2 teaspoons Vanilla

Directions

Alex Patout says, "This ice cream is delicious plain, but for a desert that is truly out of this world, try it with Old Dominion Pound Cake - recipe follows). This recipe also makes an incomparable base for fresh fruit ice creams. Beat together the eggs, sugar, flour, and salt. Scald 1-½ quarts of the milk in a medium saucepan.

Beat a little of the hot milk into the egg-sugar mixture, then whisk this mixture back into the rest of the milk and cook, stirring constantly over medium-low heat until the custard has become very thick--it should drop from a spoon in globs. Let the custard cool completely, then chill it.

When you are ready to freeze the ice cream, blend the evaporated milk into the custard and add the vanilla. Pour into the cylinder of an ice cream freezer and add enough of the remaining milk to reach the fill line. Freeze according to the manufacturer's directions.

Makes 4-5 quarts FRESH PEACH OR STRAWBERRY ICR CREAM Prepare as above, but reduce the sugar to 2 cups and add 1 quart crushed strawberries or peaches to the ice cream instead of the additional milk. If you are making peach ice cream, substitute 2 teaspoons almond extract for thr vanilla. From Alex Patout's "Cajun Home Cooking" Submitted By LAWRENCE KELLIE On 6-10-95

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