Vermont Ice Cream Recipe 1

From LoveToKnow Recipes

Instructions
  1. Follow the for French Ice Cream, substituting one and one-half cups corn syrup.
  2. French Ice Cream: 3 cups milk
  3. 1-1/2 cups corn syrup
  4. 1-1/2 tablespoons Argo or Kingsford's Cornstarch
  5. 3 egg yolks
  6. Few grains salt
  7. 1-1/2 teaspoons vanilla
  8. 1 cup heavy cream
  9. 1/2 cup sugar
  10. Scald milk, corn syrup and sugar and thicken with the cornstarch dissolved in an equal quantity of cold milk.
  11. Cook fifteen minutes, stir in the egg yolks well beaten and combined with a little of the thickened mixture.
  12. Chill, add salt, flavoring and cream, and freeze, packing with three parts of cracked ice to one of rock salt.

 




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