Recipes

In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow.

Beat in the flour and salt. Set aside.

Bring the milk to a simmer in a heavy medium saucepan.

Slowly beat the hot milk into the eggs and sugar.

Pour the entire mixture back into the pan and place over low heat.

Stir constantly until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.

Remove from the heat and pour the hot custard through a strainer into a large, clean bowl.

Allow the custard to cook slightly, then stir in the cream and vanilla.

Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in according to the manufacturer's instructions.

When finished, the ice cream will be soft but ready to eat.

For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.