Title: Cardamom Ice Cream
Categories: Icecream *
Yield: 2 Quarts
| 1 1/2 | c | Sugar |
| 2 | tb | Flour |
| 5 | c | Milk |
| 4 | | Beaten egg yolks |
| 1 | tb | Vanilla |
| 1 1/2 | ts | Ground cardamom |
| 1 | ts | Finely shredded lemon peel |
| 3 | c | Whipping cream |
In a large saucepan stir together sugar and flour. Gradually stir in 2 cups
of the milk. Stir about 1 cup of the hot mixture into beaten egg yolk.
Return to remaining hot mixture in saucepan. Cook and stir just until
mixture returns to boiling. Remove from heat. Stir in vanilla, cardamom,
lemon peel, and remaining milk. Cook slightly. Cover the surface with
plastic wrap. Refrigerate several hours or overnight until thoroughly
chilled. Stir in whipping cream. Freeze in a 4 or 5 quart ice cream freezer
according to manufacturer's directions.