Cooked Ice Cream
- 1 1/2 quarts milk
- 3 1/2 cup sugar
- 6 eggs
- 2 Tbsp. flour
Cook together and cool. Add 1 Tbsp. vanilla. Add cream and milk to within 2 inches from the top of freezer (enough for 6 qt.). Be sure to use canning salt, not table salt, in the ice-salt mixture when using either an electric or hand crank freezer.
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