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Egg Custard Ice Cream
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 | | Egg Custard Ice Cream |
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3/4 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. milk
2 beaten eggs
2 c. heavy cream
1/2 tsp. vanilla
2 c. fruit (optional) |
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| Instructions |
| Combine sugar, flour and salt in saucepan. Gradually stir in 2 cups milk. Cook over low heat, stirring until thickened. Add a small amount of the mixture to beaten eggs. Return to pan and cook 1 minute longer. Cool. Add fruit. If fruit is over ripe process in blender before adding or use light cream in place of heavy cream..
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