Homemade Custard Ice Cream
(makes 1 1/2 gallons)
3 3/4 cups Sugar
5 Tbsp. flour
1 1/4 tsp. salt
10 cups milk
10 eggs, well beaten
10 tsp. vanilla
2 cans (14 oz.) condensed milk
1 pint half and half cream
Mix sugar, flour, salt and milk. Cook in top of a double boiler over simmering water, stirring, until slightly thickened. Cover and cook 10 minutes more on low heat. Add hot milk mixture slowly to eggs, beating constantly. Return mixture to top of double boiler and cook over boiling water 5 minutes or until custard coats spoon. Cool. Add vanilla, condensed milk and cream. Churn freeze.
To change flavors....add any of the following when you add the last ingredients right before freezing.
Strawberry Ice Cream: Add 1 qrt. pureed strawberries mixed with 1 cup sugar.
Praline Ice Cream: Crumble 12 pralines into custard. Omit 1 can condensed milk.
Peach Ice Cream: Add 1 qrt. crushed peaches cooked with 1 1/4 cups sugar. Add 2 1/1 tsp. almond extract and use only 5 teaspoons vanilla.
Enjoy!