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Millers Mills Vanilla Ice Cream Recipe

Nothing is better on a hot summer day then a scoop of homemade ice cream. This ice cream goes great on pie or cake.—Millers Mills Grange, , Millers Mills, New York

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Millers Mills Vanilla Ice Cream Recipe

Prep: 20 min. Process: 20 min./batch + freezing

Yield: 12 Servings

20 20 40

Ingredients

1 cup sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
4 cups milk, divided
2 eggs, beaten
1 tablespoon vanilla extract

Directions

Combine sugar, flour and salt in a medium saucepan. Gradually stir in half of the milk. Cook and stir over medium-high heat until mixture thickens and bubbles. Reduce heat; cook and stir for 1 minute. Remove from the heat. Gradually stir about 1 cup of the milk mixture into eggs. Return all to saucepan. Cook and stir over low heat 1 more minute. Stir in vanilla and remaining milk. Freeze in a 2-qt. ice cream freezer according to manufacturer's directions. Yield: 1-1/2 quarts.

Nutritional Facts 1 serving (1/2 cup) equals 139 calories, 4 g fat (2 g saturated fat), 46 mg cholesterol, 75 mg sodium, 23 g carbohydrate, trace fiber, 4 g protein.

Originally published as Millers Mills Vanilla Ice Cream in Country February/March 1992, p53

Chocolate Milk Ice Cream

Here’s a tip for chocolate lovers. Substitute chocolate milk for plain milk when you’re making homemade ice cream. It’s a fun substitution that has endless possibilities! —Jackie W., Laotto, Indiana