[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Homemade Ice Cream[/title][fusion_text]Week of October 13th to October 17th, 2008
HOMEMADE ICE CREAM (Thanks to Dick and Nancy Schultz)
1 1/2 Quarts Whipping Cream or 1 Quart Whipping Cream and 1 Pint Half and Half
3 Eggs, beaten stiff 1/2 Cup Flour 2 Cups Sugar
1 Tbs. Corn Starch 1 1/2 Quarts Milk 6 Tbs. Vanilla
Heat milk. Add dry ingredients, stirring to combine. Add eggs, stirring to combine. Let cook about 15 minutes, stirring occasionally. Let cool. Then add this mixture to the whipping cream and half and half. Add vanilla. Using old fashioned ice cream make, put in ice cream can, Pack with salt and ice. Turn crank until ice cream gets firm.
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