Vanilla Ice Cream II
A dish — scalded milk and flour carry it.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 470 ml scalded milk
- 15 ml flour
- 240 ml sugar
- 1 egg
- 1 ml salt
- 950 ml thin cream
- 30 ml vanilla
Make it lactose-friendly
- 2 cups scalded milk → lactose-free milk, oat milk, or almond milk
- 1 quart thin cream → lactose-free cream or coconut cream
Steps
- Mix flour, sugar, and salt, add egg slightly beaten, and milk gradually; cook over hot water twenty minutes, stirring constantly at first; should custard have curdled appearance, it will disappear in freezing. When cool, add cream and flavoring; strain and freeze.
Nutrition (estimated, per serving)
| Calories | 444 |
|---|---|
| Protein | 7.3 g |
| Fat | 29.1 g |
| Carbs | 37.9 g |
| Fiber | 0.0 g |
| Sodium | 181 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States