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Print this Recipe    Icecream 05

Ice Cream

2 cups sugar
1/4 cup cornstarch
1/4 tsp salt
4 cups milk
4 eggs, beaten
2 tablespoons vanilla
4 cups light cream

Mix sugar, cornstarch and salt in the top of a double boiler. Blend
in milk gradually and cook over hot water, stirring occasionally
until mixture is thickened, about 12-15 minutes. Blend in a small
amount of the hot mixture into the eggs, then stir the eggs into
the rest of the mixture. Cook 4-5 minutes more, stirring constantly.
Chill custard, overnight if possible. Add vanilla and chilled cream.
Fill freezer not more than 2/3 full. Freeze in hand-cranked or
electric freezer with a mixture of 1 part ice cream salt to 6 parts
crushed Ice. When mixture is frozen, the electric motor grinds to
a halt; the hand crank can no longer be turned. Remove the dasher
and repack the freezer with ice and salt -- 1 part salt to 8 parts
ice. Cover with a rug or blanket and let cream ripen in the freezer
for about 2 hours. Or pack into containers and transfer to a home
freezer for hardening.

Variations:

Butter Pecan - use brown sugar instead of white, and add 1 cup
chopped pecans, toasted or sauteed in butter.

Chocolate - add 4 oz unsweetened chocolate, melted, and 1/2 cup
more sugar to the basic mix.

Peach/Strawberry/Raspberry - Add to the mix 2 cups pureed, slightly
sweetened fruit.

Lemon - Omit the vanilla and add 1 cup more sugar, 1 cup fresh
lemon juice, and the grated rind of a couple of lemons.

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