Ice Cream

I got this recipe about 30 years ago from Phyllis, Donna's sister we used to make this on her farm in Northern California in a hand cranked ice creme maker it is very good. The ice cream needs to be frozen for at least 24 - 48 hours other wise it is still very good cold but soft. I do not know what would happen to the consistency if less than full fat dairy products were to be used. Especially good with fresh picked fruit like ripe peaches or cookies crumbled on top on a hot summer's day!

• Ready In: 78 hrs
• Serves: 60
• Yields: 1 gallon

Ingredients

• 4 -6  eggs (we use 6)
• 2  cups sugar (2 minimum or to taste)
• 6  tablespoons flour (or 3 Tablespoons corn starch)
• 1⁄2 teaspoon salt
• 1  tablespoon vanilla (or Beans)
• 2  quarts milk (full fat or 2 quarts cream 18%)
• 1  tablespoon gelatin
• 1⁄2 cup water
• 1  pint  whipping cream (or 1 quart whipping creme)

Directions

1. Beat eggs with a fork, sift sugar, flour, salt into eggs. Scald milk {cook until thickened and coats back of spoon} add egg mixture to milk soak gelatin in water. Add gelatin to custard cool {Best if custard sets for 24 hours} Add the soft peaked whipping cream by folding into custard with vanilla to taste.
2. Freeze for 24 hours minimum and serve.
3. Note: This is a very forgiving recipe you can use a hand cranked ice cream maker, electric ice cream maker, hand mixer or stand mixer. Have fun just remember if you do not use whipping creme in this recipe and only milk you will have ice milk not ice cream. It is important that the custard and whipping creme are mixed very well before freezing or they will separate during freezing. I use my Kitchen Aid Stand Mixer with the paddle attachment as we do not want to incorporate too much air into the creme and custard mixture. The mixture needs to thicken to a soft peaked stage. I use small batches to get that result.