Country-Style Vanilla Ice Cream

Preparation info

  • Difficulty

    Easy

  • Makes

    1 gallon

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Be sure to try the delicious variations

Ingredients

  • 1 qt. milk
  • 2 c. sugar
  • ¼ c. flour
  • ½ tsp. salt
  • 4 eggs, slightly beaten
  • 1 tblsp. vanilla
  • qts. light cream, or dairy half-and-half

Method

  • Scald milk. Mix sugar, flour and salt. Add enough hot milk to sugar-flour mixture to make a thin paste. Stir paste into hot milk. Cook over low heat, stirring constantly, until mixture thickens slightly, about 15 minutes.
  • Add hot mixture gradually to beaten eggs and cook over low heat, stirring constantly, until mixture thickens slightly, about 2 minutes (do not cook longer or eggs may curdle).
  • Cool quickly in refrigerator. Do not allow mixture to cool at room temperature.
  • Add vanilla and light cream to cooled mixture. Pour into freezer can; fill only two thirds full to allow for expansion. Freeze and ripen by basic directions (see “How to Freeze and Ripen Ice Cream”).

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