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Rich Custard Ice Cream

Serves: 5

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Rich Custard Ice Cream recipe on the web!!


   * See note below.
   _ quart half and half
   _ cup sugar
   _ eggs
   _ tablespoons flour
   3 teaspoons vanilla extract
   ___ teaspoon almond extract


* Cooking Time: 12 minutes Power: 50% (350 watts) Chilling Time: About 4 hours Churning Time: Depends on ice cream maker In a 2-quart microwavable bowl, beat 2 cups of the half-and-half, sugar, eggs and flour until well blended. Microwave, uncovered, at 50% power (350 watts) for 12 minutes or until mixture comes to a boil, stirring every 3 minutes. Stir well. Strain mixture if desired. Cover and chill for 4 hours or until thoroughly chilled.*
Whisk in remaining 2 cups half-and-half, vanilla and almond extract until well blended. Pour into a chilled 1-quart ice cream freezer container. Pack and churn according to manufacturer's directions. Remove dasher. Serve soft or pack to ripen according to manufacturer's directions.

To store leftovers, pack into a plastic container. Place plastic wrap directly on surface of ice cream, cover tightly and freeze up to 1 week.

* If desired, to speed up chilling, place bowl in ice water following directions in Honey Nut Ice Cream.

Note: This quantity will freeze in a 1-quart hand-crank frozen cylinder-type ice cream machine or use a 2-quart machine.

Banana Ice Cream: Stir in 1 cup mashed ripe bananas just before churning.

Strawberry Ice Cream: Stir in 2 cups mashed strawberries just before churning.

Blueberry Ice Cream: Stir in 3/4 cup blueberries just before churning.

Peach Ice Cream: Stir in 2 cups mashed ripe peaches just before churning.

Chocolate Chip Ice Cream: Stir in 2/3 cup mini semisweet chocolate chips just before churning.




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