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
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 4 cups milk, divided
- 2 eggs, beaten
- 1 tablespoon vanilla extract
- 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.
Originally published as Millers Mills Vanilla Ice Cream in Country February/March 1992, p53
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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