Preparation / Directions:
Scald milk. Mix sugar, flour and salt. Add enough hot milk to sugar-flour mixture to make a thin paste. Stir paste into hot milk. Cook over low heat, stirring constantly, until mixture thickens slightly, about 15 minutes. Add hot mixture gradually to beaten eggs and cook over low heat, stirring constantly, about 2 minutes. (do not cook longer or eggs may curdle). Cool quickly in refrigerator. Do not allow mixture to cool at room temperature. Add vanilla and light cream to cooled mixture. Pour into freezer can; fill only two thirds full to allow for expansion. Freeze according to manufacturer's directions. Let ripen 4 hours. Makes 1 gallon.
Chocolate Ice Cream: add 4 squares unsweetened chocolate to milk before scalding. After scalding, beat with rotary beater until chocolate flecks disappear. Increase sugar by 1/2 cup and prepare according to above directions for freezing.
Peanut Butter Ice Cream: Omit 1 c. light cream. Stir a small amount of the custard mixture gradually into 1/2 c. peanut butter to blend well. Add to rest of the mixture in the freezer can.
Strawberry Ice Cream: Omit 3 c. light cream. Add 1 qt. washed and hulled strawberries which have been mashed and sweetened with 1/2 c. additional sugar. Add a few drops of red food color, if you wish.
Peach Ice Cream: Omit 3 c. light cream. Add 1 qt. crushed fresh peaches mixed with 3/4 c. additional suga
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