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Freezer Ice Cream (VRP 090)

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Freezer Ice Cream

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Freezer Ice Cream

Freezer Ice Cream


  • 1 quart milk
  • 2 cups sugar
  • ¼ cup flour
  • ½ teaspoon salt
  • 6 eggs
  • *1 pint whipping cream
  • 2 tablespoons vanilla
  • Milk


  1. Scald milk. Combine sugar, flour and salt; add scalded milk and cook on medium heat until thickened.
  2. Beat eggs and add cooked custard slowly. Return to heat and cook until thick, about 5 minutes. Cool.
  3. Pour into one gallon freezer can. Add cream, vanilla and enough additional milk to fill freezer to within 3 inches of top.
  4. Adjust dasher and cover. Pack finely chopped ice and ice cream salt around can using 4 parts ice to 1 part salt.
  5. Freeze in elctric freezer until motor stops; disconnect. Remove ice from around top of can; take off lid. Remove dasher and replace cover afater plugging opening in lid.
  6. Drain off melted ice water and add enough more ice and salt to fill freezer; allow to ripen at least 2 hours before serving. Yield: 1 gallon


Chocolate: Add 1 cup cocoa to sugar, flour and salt mixture.

Strawberry: Add 1 quart crushed fresh strawberries and a few drops of red coloring, if desired, to the cooled custard.

Peach: Add 1 quart crushed peaches and ½ teaspoon almond extract to the cooled custard.

*1 can (13 ounce) evaporated milk and ½ pint whipping cream may be substituted.

Freezer Ice Cream

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