Preparation:
Prepare freezer according to manufacturer's directions. Combine eggs, milk, sugar and salt in saucepan. Cook over low heat, stirring constantly, until mixture coats a metal spoon. Cool. Add vanilla extract and cream. Pour into freezer can. Freeze as directed.
Chocolate Ice Cream: Increase sugar to 1 cup. Add 2 (2 ounce) squares unsweetened chocolate before cooking. Beat with rotary beater until smooth before adding cream.
Butter Pecan Ice Cream: Toast 1/2 cup chopped pecans in 2 tb butter over low heat, 5 to 10 minutes. Cool. Substitute 1 cup firmly packed brown sugar for granulated sugar. When ice cream begins to thicken, add nuts.
Strawberry Ice Cream: Wash, hull and mash 1 pint fresh strawberries. Stir in 1/4 cup sugar. Add with cream. Omit vanilla extrac |
