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Vanilla Ice Cream
From Dorothy McNett's recipes at www.dorothymcnett.com. This is just a very basic recipe, feel free to add chocolate, fruits, nuts, etc. as desired. A small hand crank ice cream maker that is stored in your freezer is nice to own, ready to make some delicious ice cream at any time.
In glass or ceramic batter bowl, whisk the eggs very well. Whisk in the milk and the sugar. Cook in microwave 2 minutes. Whisk well. Cook another 2 minutes, and whisk well. Cook another 1 minute, whisk well. It will be starting to thicken a bit, but do not let it boil. Cook 1 minute more, and whisk well. The mixture will sort of coat a spoon instead of dripping off. Do not overcook, or the mixture will curdle. (Or, whisk the eggs with the milk and sugar in a heavy bottomed saucepan. Cook over medium heat, stirring constantly, about 8-10 minutes or until thickened and mixture coats a spoon. Do not let it boil.) Either way, when it has thickened remove from the heat and then slowly whisk in the cream and the vanilla. Set aside to cool and then refrigerate for at least 4 hours before freezing. When ready to freeze, pour into the ice cream maker and follow the manufacturers instructions. If using the frozen canister type where you need no ice, just pour the chilled mixture into the frozen container, place it in the ice cream maker, and turn the handle often but not constantly, until it is frozen and creamy.
Recipe created 2014-05-20.