Rich Vanilla Custard Ice Cream

by Kelly Rossiter

Ingredients

2/3 c. organic sugar
2 farm fresh eggs
2 Tbs. flour
ΒΌ tsp salt
12/3 c. organic milk
1 c. organic heavy cream
2 tsp. real organic vanilla (or vanilla paste)

Preparation

  1. In medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in flour and salt. Set aside. Bring the mild to a simmer on the stove in a heavy saucepan. SLOWLY beat the hot milk into the eggs and sugar. Pour the whole mixture back into the heavy saucepan and place back on the stove. Stir constantly with a whisk until it thickens slightly. DO NOT BOIL. Remove from heat and pour through a strainer into a clean bowl. Allow to cool and stir in cream and vanilla. Cover and when cold, freeze in ice cream freezer. Eat right away or transfer to freezer container.
  2. Remove from the pans. The loaves should sound hollow when tapped on the bottom. Place on a rack to cool for at least 30 minutes before slicing. Once it's aged a day, this bread makes great toast.

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