Prep 1 hr
Cook 30 mins
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.
- 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
- 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.
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!
We have been on an homemade ice cream kick the last few weeks and I found and made this recipe 3 times in this short time!! As usual I have altered this recipe. I was looking for a cooked base for my ice cream and really like this one - however I do not want my ice cream as rich so I have been adding only using 1 pint to a quart of half and half to cooked base and then finish to the fill line with either whole milk or 2% milk. I tend to rush the cooking process and so I have gotten into the habit of pouring the cooked mixture through a strainer after it has cooled as I seem to have some egg pieces otherwise. We really like this ice cream recipe.
Sounds good. Wanting to try it, but you've listed 1 quart of half and half in the ingredients, but not in the directions. Where does it go? Sorry to write this in the review, but couldn't send you a message. Will try to figure it out and re-review.