Craig Claiborne

No-Cook Ice Cream

Preparation info

  • 2 to 3 quarts

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2½ cups sugar
  • 4 eggs, well beaten
  • 6 cups milk<

Method

Gradually add the sugar to the eggs, beating constantly. Continue beating until mixture is thick. Add milk, cream, vanilla and salt. Mix thoroughly. Freeze according to directions for the kind of ice-cream freezer used.

Strawberry, Raspberry, Peach or Banana Ice Cream

Substitute four cups puréed fresh fruit, selected as desired, for four cups of the