Grandma's Vanilla Ice Cream (and Several Flavor Variations) Recipe

In double boiler, scald milk.

Mix next 3 ingredients stir in enough milk to make smooth paste.

Stir into rest of milk in double boiler.

Stir until thickened, cover; cook 10 min.

Beat eggs slightly- stir in milk mixture; return to double boiler, cook 1 min.

Cool.

Add vanilla and cream.

Freeze in 2 qt.

crank freezer until difficult to turn, using 8 parts crushed ice to 1 part ice-cream salt.

Makes 1 1/4 qt.

CHOCOLATE: Put 2 sq.

(2 oz.

) unsweetened chocolate in milk before scalding.

When chocolate is melted, beat till smooth with egg beater.

COFFEE: Substitute 3/4 cup cold strong black-coffee beverage for 3/4 cup milk.

PEACH: Just before freezing, add 1 1/2 cups sieved fresh peaches combined with 1/4 cup additional granulated sugar (or enough to sweeten) and few drops almond extract.

PINEAPPLE: Substitute 1 tablesp.

fresh, frozen, or canned lemon juice for vanilla.

Just before freezing, add 2 cups well-drained canned crushed pineapple.

RASPBERRY: Just before freezing, add 1 1/2 cups crushed raspberries mixed with about 1/4 cup additional granulated sugar and few drops almond extract.

BUTTER PECAN: In 1/4 cup butter, margarine, or salad oil in skillet, saute 1 cup broken pecan meats until golden.

Add, with 1/4 teasp.

salt, to cooked milk mixture.