| | Directions | | Heat 4 C. milk to scalding (in Microwave, 5 min. on high) Mix together, cold milk, cornstarch and flour. Add to the hot milk, whisking or beating until incorporated. Keep stirring over heat until thick. I use the microwave and cook one minute at a time, stirring between each minute until very thick, about ten minutes. Beat eggs until foamy. Dip some of the hot mixture into the eggs (about 2 cups) beating all the while. Now pour egg mixture into the cooked milk, beating all the while. Cook again until thick, (I microwave 1 minute at a time, stirring between). Add sugar, salt, and vanilla, mix well to dissolve sugar. Cool and strain. Refrigerate until ready to freeze. Add cream to the fill line on your freezer can. This ice cream stays fairly soft even when refrozen because of the high content of fat and sugar. But, oh so good. To make chocolate I add 3/4 C. +2 T. cocoa to the cold milk. |
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| Ingredients | | - |  | 4 cups whole milk |
| - | | 2 cups cold whole milk |
| - | | 5 tablespoons cornstarch |
| - | | 3 tablespoons flour |
| - | | 5 eggs (large) |
| - | | 3 cups sugar |
| - | | 1 teaspoon Salt |
| - | | 2 tablespoons vanilla |
| - | | 4 cups whipping cream |
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