1-1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
4 cups whole milk
4 large eggs, lightly beaten
2 pints heavy whipping cream
3 tablespoons vanilla extract
1. In a large heavy saucepan, combine sugar, flour and salt. Gradually add milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
2. In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately.
3. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
4. Stir cream and vanilla into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.
TOTAL TIME: Prep: 55 min. + chilling Process: 55 min./batch + freezing
YIELD: 2-3/4 quarts.
1/2 cup: 252 calories, 18g fat (11g saturated fat), 88mg cholesterol, 98mg sodium, 18g carbohydrate (17g sugars, 0 fiber), 4g protein.