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Serves: 5
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* 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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