Take it from us dairy farmers, this old-fashion ice cream is marvelous! It's made from a treasured recipe passed down in the Troyer family and was a big hit at our "black-and-white" birthday party. —Carol Troyer, Pryor, Oklahoma and Teresa Stutzman, Adair, Oklahoma
- 8 cups milk, divided
- 6 eggs, separated
- 3 cups sugar, divided
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- Maraschino cherries, optional
- In a large saucepan, bring 6 cups milk to a boil over medium heat. Remove from the heat and set aside.
- In a bowl, beat egg yolks; add remaining milk and mix well. Combine 2 cups sugar, cornstarch and salt; gradually add to egg mixture. Add to hot milk and bring to a boil. Cook and stir for 2 minutes or until slightly thickened. Pour into a clean bowl; set aside.
- Beat egg whites until soft peaks form; gradually add remaining sugar, beating well after each addition. Beat until stiff peaks form. Fold into warm milk mixture. Beat in vanilla and cream until well mixed. Refrigerate for at least 5 hours or overnight. Freeze in an ice cream freezer according to manufacturer's directions. Garnish with cherries if desired. Yield: 3-1/2 quarts.
Originally published as Homemade Ice Cream in Taste of Home June/July 1997, p37
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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