Basic Ice Cream


  • 2 quart milk
  • 1 cup flour
  • 1/2 tsp. salt
  • 3 cups sugar
  • 10 egg yolks, well beaten
  • 3 large cans evaporated milk
  • 3 Tbsp. vanilla extract
  • Ad
  • 1 tsp. lemon extract


Combine 1 quart milk and next 3 ingredients in double boiler. Cook until thick, stirring constantly. Stir a small amount of hot mixture into egg yolks. Add hot mixture to egg yolks, gradually, beating constantly. Chill in refrigerator until cool. Pour into 6 qt. ice cream freezer container. Add remaining one quart milk, evaporated milk, vanilla and lemon. Freeze using freezer directions.

Note: Dissolve 2 cups caramelized sugar or 12 oz. semisweet chocolate chips in sugar mixture before adding eggs to vary flavor.

By Robin from Washington, IA


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