Reference > Farmer's Cookbook > ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS > Vanilla Ice Cream II
  Vanilla Ice Cream I (Philadelphia) Chocolate Sauce I  

Vanilla Ice Cream II

2 cups scalded milk
1 egg
1 tablespoon flour
1/8 teaspoon salt
1 cup sugar
1 quart thin cream
2 tablespoons vanilla

Mix flour, sugar, and salt, add egg slightly beaten, and milk gradually; cook over hot water twenty minutes, stirring constantly at first; should custard have curdled appearance, it will disappear in freezing. When cool, add cream and flavoring; strain and freeze.

  Vanilla Ice Cream I (Philadelphia) Chocolate Sauce I  
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