Robert’s Favorite Homemade Ice Cream
2+1/4 c. sugar
1/3 c. flour
5 c. milk scalded
6 eggs, beaten
1-qt. half-and-half or whipping cream
1 T. vanilla extract
Combine sugar, flour, and salt in a saucepan. Add scalded milk and cook over medium heat, stirring, until thick. Stir a little of this custard mixture into the beaten eggs, then return all to the hot mixture and cook another minute, Remove from the heat and cool. Combine half-and-half or whipping cream and vanilla and stir into cooked mixture.
If… you have a commercially manufactured ice cream maker: Pour mixture into a 1-gallon freezer can, put lid on, and fasten the crank in place. Put ice and rock salt around the freezer can. Turn the crank until the mixture is frozen, replenishing ice and salt as needed.
Or… Put the mixture into a small grip-lock bag and place the sealed bag into a larger grip-lock bag with the ice and rock salt. Massage and agitate the bag for about twenty minutes.
Or… get the neighborhood kids involved! Put the mixture in a small sized, empty coffee can and cover with the plastic lid. Place this can inside a large empty coffee can, along with the rock salts and ice. Cover with the plastic lid. Kids can roll it across the floor, toss it around, and shake it like crazy! Maybe have them do this outside… just in case.