"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Tuesday, May 27, 2014

Old Fashioned Vanilla Ice Cream

2 Qt.                       4 Qt.                     6 Qt.

1 cup plus               1-1/4 cups             3-1/2 cups               Sugar
   2 tablespoons

3 tablespoons          1/4 cup plus          1/3 cup                    Flour
                                  2 tablespoons

1/4 teaspoon            1/2 teaspoon         2/3 teaspoon           Salt

2-1/2 cups                5 cups                  7 cups                     Milk

2 each                      4 each                   6 each                    Eggs  Beaten

2 cups                      4 cups                   6 cups                    Whipping Cream

1 tablespoon            2 tablespoons        3 tablespoons         Vanilla Extract

Combine sugar, flour and salt in saucepan.  Gradually stir in milk.  Cook over medium heat approximately 15 minutes or until thickened, stirring constantly.

Gradually stir about 1 cup of the hot mixture into the beaten eggs.  Add to remaining hot mixture, stirring constantly.  Cook 1 minute, remove from heat. Refrigerate 2 hours. (I put mine in the freezer until chilled)  Combine whipping cream and vanilla in large bowl; add chilled mixture, stirring with wire whisk to combine.  Freeze as directed.

Coffee ice cream:  Combine instant coffee (2 tablespoons for 2 qt, 4 tablespoons for 4 qt., or 6 tablespoons for 6 qt.) with sugar, flour and salt.  Continue as directed.

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