Homemade Vanilla Ice Cream

• 2 c. sugar
• 1/3 c. all-purpose flour
• 1 1/2 tsp. salt
• 6 c. milk
• 6 eggs
• 3 c. heavy cream
• 3 tsp. vanilla extract
• 10 to 20 lb. cracked ice
• 3 c. ice cream salt or 2 c. table salt

1. In heavy 3-quart saucepan with wire whisk combine sugar, flour, milk and eggs until well blended.
2. Cook over medium-low heat, stirring frequently, until mixture thickens and coats spoon, about 30 to 45 minutes.
3. Do not boil.
4. Cover surface with plastic wrap. Cool completely, about 2 hours.
5. Pour cooled egg mixture and vanilla into a 5 or 6-quart ice cream freezer can.
6. Fill ice cream bucket 1/2 full of ice, 2 cups water and 1/4 cup rock salt.
7. Repeat layers, turn freezer on.
8. When can stops turning (about 30 minutes) ice cream is ready.
9. Enjoy!

sugar, allpurpose, salt, milk, eggs, heavy cream, vanilla extract, cracked ice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=913796 (may not work)