Custard Ice Cream
- 1 quart cream or rich milk
- 1/2 lb sugar
- Flavoring
- 1 Tbsp cornstarch or rice flour
- Milk
- 6 eggs, beaten until thick
Sweeten the cream or milk with sugar and flavor to taste. Put on the stove in a double boiler. As soon as it begins to boil, stir in the cornstarch or rice flour which has been previously mixed with a small amount of milk. After it has boiled a few minutes, remove from the fire. Very gradually stir in the beaten eggs. When quite cold, put in the freezer.
Submitted by Jun 21, 2009
15 min 30 min 45 min
15 min 30 min 45 min