Recipe by Miss Nancy
A "friend" of ours told my husband that invitations to social functions depend him bringing his famous ice cream. This is very rich. This recipe was taken from the Kansas City Star Newspaper August 19, 1958.
Top Review by FrankTheBont
I have the original newspaper clipping of this recipe, and everyone in my family has been making this ice cream since it was first published in 1958. The recipe was submitted by Mrs. F. A. Talley, and is always referred to (at least in our family) as Talley's ice cream. There were variations listed in the original recipe for chocolate, fresh peach, strawberry, banana, coffee, and red raspberry or blueberry -- they are all delicious, but vanilla is the best!
- 3 tablespoons cornstarch
- 1 quart milk
- 2 2⁄3 cups sugar
- 5 eggs, slightly beaten
- 3⁄4 teaspoon salt
- 13 ounces evaporated milk
- 3 tablespoons vanilla
- 2 pints whipping cream
- 1 quart half-and-half
- crushed ice
- ice cream salt
Directions See How It's Made
- Mix corn starch with 1/2 cup milk.
- Add to 1 1/2 cups milk and cook in double boiler until thick and smooth. Stir constantly to avoid lumps.
- Add slightly beaten eggs to this mixture slowly as it cooks. (this is safer than using raw eggs of original recipe).
- Blend sugar, salt and evaporated milk with electric mixer in a large bowl.
- Add hot corn starch mixture and blend well.
- Add whipping cream, remaining milk and vanilla. Mix well.
- Pour into 1 1/2 gallon electric or hand freezer container.
- Add paddle and put on the lid.
- Set container down in freezer.
- Pack area around container with layers of ice and salt until entirely covered.
- Crank until firm.
- Remove paddle.
- Pour off excess water.
- Add more crushed ice and salt around container.
- Cover with towel.
- Store in shaded or cool area until time to serve.
- Makes 1 1/2 gallon of the best ice cream you have ever eaten.