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Title: Grandma's Vanilla Ice Cream (And Several Flavor Variation
Categories: Dessert Icecream
Yield: 1 Servings
| 1 1/2 | c | Milk |
| 2 | Eggs, or 3 egg yolks, slightly beaten | |
| 3/4 | c | Granulated sugar |
| 2 | tb | Flour |
| 1 1/2 | ts | Vanilla extract |
| 1 | ds | Salt |
| 1 1/2 | c | Heavy cream |
In double boiler, scald milk. Mix next 3 ingredients stir in enough milk to make smooth paste. Stir into rest of milk in double boiler. Stir until thickened, cover; cook 10 min. Beat eggs slightly- stir in milk mixture; return to double boiler, cook 1 min. Cool. Add vanilla and cream. Freeze in 2 qt. crank freezer until difficult to turn, using 8 parts crushed ice to 1 part ice-cream salt. Makes 1 1/4 qt.
CHOCOLATE: Put 2 sq. (2 oz.) unsweetened chocolate in milk before scalding. When chocolate is melted, beat till smooth with egg beater.
COFFEE: Substitute 3/4 cup cold strong black-coffee beverage for 3/4 cup milk.
PEACH: Just before freezing, add 1 1/2 cups sieved fresh peaches combined with 1/4 cup additional granulated sugar (or enough to sweeten) and few drops almond extract.
PINEAPPLE: Substitute 1 tablesp. fresh, frozen, or canned lemon juice for vanilla. Just before freezing, add 2 cups well-drained canned crushed pineapple.
RASPBERRY: Just before freezing, add 1 1/2 cups crushed raspberries mixed with about 1/4 cup additional granulated sugar and few drops almond extract.
BUTTER PECAN: In 1/4 cup butter, margarine, or salad oil in skillet, saute 1 cup broken pecan meats until golden. Add, with 1/4 teasp. salt, to cooked milk mixture.
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