Sunday, August 2, 2009
This is the Spousal Unit's family recipe for ice cream. I have his permission to publish it and it is awesome. Our next batch is going to be even more awesome because a family dairy farm between here and Prettybury just started selling their un-homogenized milk and cheese directly to the public from a little shed on the corner by their house.
They use the honor system; the shed holds a couple of refrigerators and a cash box where you can leave your money. The price list is posted. The milk comes with a thick layer of cream at the top and I can't wait to see what kind of yogurt it makes.
Aunt Phyl's Vanilla Ice Cream
(for a three-quart freezer)
2 quarts of milk
3 c. sugar
2 T. cornstarch
1 pint half and half
3 tsp vanilla
Separate the eggs. Beat yolks with rotary beater until smooth. Put yolks in 1 quart of milk in top of double boiler and get hot. Stir. Mix 1 scant cup sugar with cornstarch. Add enough milk to wet well. Stir into egg misture in double boiler. Continue stirring until mixture thickens. Remove from heat.
Beat egg whites in separate bowl and stir into mixture. Cool. Add remaining sugar and mix. Pour into ice cream freezer (at least three-quart size). Add another quart of milk, the half and half, vanilla and salt (do not fill freezer higher than 1 1/2 inches from the top). Stir. Freeze*. Pack with ice and salt over top of freezer until time to serve. Makes 10-12 servings.
(*We have an older manual ice cream maker so we do this by hand. Follow the directions for your particular type/brand of maker).