Millers Mills Vanilla Ice Cream
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
Total TimePrep: 20 min. Process: 20 min./batch + freezing
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 4 cups whole milk, divided
- 2 large 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.
Nutrition Facts1/2 cup: 139 calories, 4g fat (2g saturated fat), 46mg cholesterol, 75mg sodium, 23g carbohydrate (20g sugars, 0 fiber), 4g protein.
Originally published as Millers Mills Vanilla Ice Cream in Country February/March 1992
Follow along as we show you how to make these fantastic recipes from our archive.