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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Start this recipe a day ahead. Ingredients:
4 cups milk |
2 1/4 cups sugar |
1/4 cup all-purpose flour |
1/4 teaspoon salt |
6 large eggs, lightly beaten |
4 cups half-and-half |
1 tablespoon vanilla extract |
garnish: sifted unsweetened cocoa powder |
Directions:
1. Whisk together first 4 ingredients in a Dutch oven over medium heat, stirring constantly, 15 to 20 minutes or until mixture thickens and coats a spoon. Do not boil.
2. Stir about one-fourth of hot milk mixture gradually into eggs; add egg mixture to remaining hot mixture, stirring constantly. Cook 4 minutes; remove from heat. Stir in half-and-half and vanilla, and cool completely. Cover and chill at least 8 hours.
3. Pour into freezer container of a 4-quart electric ice-cream maker. Freeze according to manufacturer's instructions. Serve immediately, and garnish, if desired, or remove container from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container, and freeze 2 hours or until firm. Store leftover ice cream in an airtight container.
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