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Vanilla Ice Cream

4 cups scalded milk
2 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 eggs, beaten
2 tablespoons vanilla
4 cups half-and-half and whipping cream, in any proportion

Mix sugar, cornstarch and salt in the top of a double boiler or in
a heavy saucepan over low heat. (The custard base scorches easily.)
Blend in scalded milk, stirring constantly, until mixture is
thickened. This usually takes about 15 minutes. Blend a small
amount of the mixture into the beaten eggs, then pour it back into
the rest of the custart base and cook, stirring constantly, for
four or five minutes. Chill the mixture well - an important step
for smooth ice cream. Add vanilla and cream. Pour the mixture
into a gallon freeze container and freeze in a hand-cranked or
electric freezer. Pack the freezer with one part ice cream salt
to six parts crushed ice. Freeze the mixture until the crank is
hard to turn, or until the electric motor stops. Carefully remove
the top of the freezer, wipe salt from the cover of the container,
open the can and remove the dasher. Cover the can and repack the
freezer with one part salt to eight parts crushed ice. Cover with
a rug or blanket and let the ice cream riped for several hours; or
put the can of ice cream into a home freezer to firm and ripen.


Butter Pecan - saute a cup of chopped pecans in 2 tablespoons of
butter until the pecans are slightly browned. Cool the mixture
and then add to the basic mix. But this time, prepare it with
brown sugar.

Chocolate - melt 4 ounces of unsweetened chocolate and add with an
extra 1/2 cup sugar.

Peach or Strawberry - add to the mix 2 cups of pureed, slightly
sweetened fruit. Many other fruits may be prepared in the same
way. Fruit should be added after custard base is well chilled.

Chocolate Chunk - melt 4 ounces of unsweetened chocolate and add
with an extra 1/2 cup sugar. After custard base is well chilled
add 4 or 5 'chunked-up' hershey bars when you add the vanilla,
half-and-half/whipping cream.


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