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Recipe Name: Homemade Vanilla Ice Cream #2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 16

1 Tablespoon(s) Cornstarch
6 Cup(s) Milk, we've gone from whole
down to 1% a negligible
1 1/2 Cup(s) Sugar
4 Eggs
1/2 Teaspoon(s) Salt
4 Cup(s) Whipping cream, which is why
the milk's fat %age
1 Tablespoon(s) Pure vanilla extract
From: (Micaela Pantke)Date: Thu, 12 Aug
93 09:33:44 +0200 (collection)From: (Carol
Conti-Entin)Mix cornstarch to a thin, smooth paste with a little of the
milk. Combine with 4 C of the milk and all the sugar, and cook in top
ofdouble boiler over boiling water, with occasional stirring, for
20minutes. Remove from heat. Beat eggs until light colored; gradually
stirinto the hot mixture and return to heat. Cook 2 minutes longer,
stirringconstantly. Cool, pour through a strainer into your
ice-cream-maker'scanister, and add the remaining ingredients, stirring
well. [If you wantto throw in crushed fruit or other extras, now's the
time.] Once thelid's on the canister, follow your usual
ice-rock_salt-cranking routine.Makes ~ 4 quarts. Notes I usually
pour the final 2 C milk, salt, whipping cream, and vanillaextract into
the canister and have it sitting in the 'fridge while Icook the rest of
the mixture. Once everything's cooked and in the canister, you don't
have to crankit right away, so the cooking part can be done way ahead
of time. With our hand-cranked maker [cranking until it's extremely
hard toturn the crank], the stuff emerges at a
easy-to-slide-down-your-throatconsistency. We like to finish making it
before the dinner guestsarrive, then keep it in the freezer until time
for dessert, at whichpoint the consistence seems ideal. By the next
morning, it's much harderthan store-bought-with-preservatives
archives. Downloaded from Glen's MM RecipeArchive,

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