Basic Vanilla Ice Cream

Ingredients

1 quart (4 cups) Roberts Milk
1 cup sugar
2 Roberts Eggs, separated
1 tablespoon flour
1 teaspoon salt
2 cups Roberts Half and Half
1/2 cup Roberts Whipping Cream
1 1/2 tablespoons vanilla extract
1 1/2 teaspoons lemon extract

Preparation

Combine milk, sugar, egg yolks, flour and salt in a saucepan; bring to a boil, stirring constantly. Reduce heat and simmer, stirring, until mixture coats a metal spoon (about 10 minutes). Beat egg whites until stiff peaks form. Gradually pour the hot mixture over beaten egg whites, continuing to beat with electric mixer until well-mixed; chill. Stir in half and half, whipping cream, vanilla extract and lemon extract. Churn-freeze according to directions.

Recipe Contributed By: Mrs. E. L. Markel Glenwood, Iowa

Yield: about 3/4 gallon

Notes:

How to Churn-Freeze Creamy Homemade Ice Cream

Wash and scald container and dasher; chill before using. Fill chilled container no more than two-thirds full with chilled ice cream mixture. Cover tightly. Place in freezer tub and alternating layers, fill with 8 parts crushed ice to 1 part rock salt. Turn handle slowly for 5 minutes; turn rapidly until handle becomes very difficult to turn, about 20 minutes. (For churning with electric freezer, follow manufacturer's directions.) Remove dasher, pack down ice cream and cover with waxed paper or transparent wrap. Replace cover; plug opening for dasher with cork. Repack freezer in ice using 4 parts ice to 1 part rock salt, covering entire ice cream can and lid. Cover entire tub with newspapers or heavy towel and allow to stand for 2 to 3 hours to ripen.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.