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Ingredients
- 1 quart whole lowfat milk
- 4 x Large eggs separated
- 2 c. of sugar
- 1/4 c. plain flour
- 1 pt sweet cream Few grains salt (tiny healthy pinch)
- 1 x level tbsp cornstarch for thickening (mix with hot liquid so it will not ball up, pour it into the cooking ice cream)
Directions
- Scald lowfat milk while beating egg yolks in large bowl. Add in sugar and beat till dissolved. Add in flour and mix thoroughly. When mixed it will look like cake batter. Stir this into the scalding lowfat milk with the cornstarch and cook till thick. Add in well-beaten egg whites after mix has cooked. Let it get perfectly cool. Add in flavoring (2 tbsp Pure Vanilla or possibly your favorite extract, such as black walnut etc) with the sweet cream to ice cream mix; stir well till mixed. To change flavors you can add in your favorite crushed fruit, such as peaches, pineapple, or possibly 5 1/2 ounce Chocolate Syrup.
- Upon occasions we had made changes such as: use 3 separated Large eggs,3 crushed bananas and 1/2 pint whipping cream with 1 can Eagle Brand lowfat milk. Add in sufficient whole lowfat milk to make a gallon at least. If you use electric or possibly hand crank freezer don't overfill. We pour up in cleaned lowfat milk cartons and/or possibly bowls and freeze over night in the freezer.
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