Title: Custard Ice Cream #1
Categories: Dessert
Yield: 1 Servings

2 1/2 c Sugar
3 c Milk
3 c Evaporated milk
6 Eggs; separated
1/2 c Flour
1 ts Vanilla

Heat 1/2 cup sugar and milk in double boiler. In bowl, beat egg yolks; very
gradually add rest of sugar and flour mixed together. Add to hot milk
mixture; heat, stirring constantly, until thick. Add stiffly beaten egg
whites and vanilla. Freeze. If freezer is not full, add more milk.

MRS MARION FOSTER (MARY)

MARVELL, AR

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.