Grandma’s Vanilla Ice Cream

Directions

• Step 1 In double boiler, scald milk.
• Step 2 Mix next 3 ingredients stir in enough milk to make smooth paste.
• Step 3 Stir into rest of milk in double boiler. Stir until thickened, cover
• Step 4 cook 10 min.
• Step 5 Beat eggs slightly- stir in milk mixture
• Step 6 return to double boiler, cook 1 min.
• Step 7 Cool. Add vanilla and cream.
• Step 8 Freeze in 2 qt. crank freezer until difficult to turn, using 8 parts crushed ice to 1 part ice-cream salt.
• Step 9 Makes 1 1/4 qt.
• Step 10 CHOCOLATE: Put 2 sq. (2 oz.) unsweetened chocolate in milk before scalding. When chocolate is melted, beat till smooth with egg beater.
• Step 11 COFFEE: Substitute 3/4 cup cold strong black-coffee beverage for 3/4 cup milk.
• Step 12 PEACH: Just before freezing, add 1 1/2 cups sieved fresh peaches combined with 1/4 cup additional granulated sugar (or enough to sweeten) and few drops almond extract.
• Step 13 PINEAPPLE: Substitute 1 tablespoon fresh, frozen, or canned lemon juice for vanilla. Just before freezing, add 2 cups well-drained canned crushed pineapple
• Step 14 RASPBERRY: Just before freezing, add 1 1/2 cups crushed raspberries mixed with about 1/4 cup additional granulated sugar and few drops almond extract.
• Step 15 BUTTER PECAN: In 1/4 cup butter, margarine, or salad oil in skillet, sauté 1 cup broken pecan meats until golden. Add, with 1/4 teaspoon salt, to cooked milk mixture.