Vanilla Ice Cream
Karen’s homemade vanilla ice cream, the old cooked-custard kind you freeze in a churn. It makes a big batch, five cups of milk plus cream and evaporated milk, so it is a recipe for a summer crowd. Cook the custard, cool it well, then churn.
Ingredients
- 2 1/4 cups sugar
- 6 tablespoons flour
- 1/2 teaspoon salt
- 6 eggs, beaten
- 1 1/2 tablespoons vanilla
- 2 cups cream
- 5 cups milk
- 2 cups evaporated milk
Instructions
- Combine the sugar, flour, salt, and milk, and heat.
- Mix a small amount of the hot mixture into the beaten eggs, then add it all back into the hot mixture.
- Heat for one minute, then cool completely.
- Stir in the vanilla and cream.
- Churn and freeze.
Nutrition (estimated): about 170 calories per half-cup serving, based on about 32 half-cup servings. This is a rough estimate calculated from standard ingredient data, not a lab analysis. Actual numbers vary with brands, portion sizes, and any substitutions.
