Homemade Custard Ice Cream

Bonnie B. Gaddis

  • 8 eggs
  • 2 1/2 cup sugar
  • 1/2 gallon milk
  • 1 Tbsp vanilla
  • 1/2 pint whiped cream

Separate eggs. Beat sugar and egg yolks together. Scald milk – – slowly add scalded milk to milk to sugar and egg yolk mixture. Cook over medium heat; stirring constantly until mixture coats spoon. Cool slightly; beat egg whites until stiff; add egg whites and vanilla to slightly cooled custard. Place in refrigerator until ready to freeze. Add whipped cream just before freezing.

Proceed with freezing according to freezer manufacturer’s directions.

1 gallon.

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