Ice Cream

• eggs (we use 6)↗4 -6
• cups sugar (2 minimum or to taste)2 cups
• tablespoons flour (or 3 Tablespoons corn starch)↗6 tablespoons
• teaspoon salt↗1⁄2 teaspoon
• tablespoon vanilla (or Beans)↗1 tablespoon
• quarts milk (full fat or 2 quarts cream 18%)2 quarts
• tablespoon gelatin↗1 tablespoon
• cup water↗1⁄2 cup
• pint whipping cream (or 1 quart whipping creme)↗1 pint

Step-by-step instructions

1. 1

   Beat eggs with a fork, sift sugar, flour, salt into eggs. Scald milk {cook until thickened and coats back of spoon} add egg mixture to milk soak gelatin in water. Add gelatin to custard cool {Best if custard sets for 24 hours} Add the soft peaked whipping cream by folding into custard with vanilla to taste.

2. 2

   Freeze for 24 hours minimum and serve.

3. 3

   Note: This is a very forgiving recipe you can use a hand cranked ice cream maker, electric ice cream maker, hand mixer or stand mixer. Have fun just remember if you do not use whipping creme in this recipe and only milk you will have ice milk not ice cream. It is important that the custard and whipping creme are mixed very well before freezing or they will separate during freezing. I use my Kitchen Aid Stand Mixer with the paddle attachment as we do not want to incorporate too much air into the creme and custard mixture. The mixture needs to thicken to a soft peaked stage. I use small batches to get that result.