Jerri Baker’s Ice Cream for the Freezer

Ingredients

• 2 cups sugar
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 4 cups milk
• 4 eggs, beaten
• 4 cups cream or half-and-half
• Whole milk

Steps

1. Mix sugar, cornstarch, salt and 4 cups milk over hot water or in the microwave until thickened slightly, stirring often.
2. Stir small amount of eggs into hot milk mixture gradually and cook until thickened.
3. Chill two to three hours.
4. Add cream or half-and-half.
5. Pour into one gallon freezer and fill up to two-thirds line with whole milk.
6. Freeze according to freezer directions.

Notes

From a printed recipe (Quincy Herald-Whig, Sunday, May 12, 1985, Page 7 (“cakes, pies & other desserts”)) kept in Rosie Lee’s recipe box.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.