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Stiltner Family Recipes

Custard Vanilla Homemade Ice Cream

Corn syrup: 1/2 cup

  • Egg whites: 5
  • Gelatine, unflavored: 1 packet = 1 oz.
  • Half and Half: 1 quart = 4 cups
  • Maple extract: 1/4 teaspoon
  • Maple syrup: 1/4 cup
  • Milk, 1/2%: 1 quart = 4 cups
  • Oat Flour: 4 tablespoons
  • Sugar: 1/4 cup
  • Vanilla extract: 3 tablespoons
  •  
  • Microwave container, 2 gallon capacity

    Mix well, microwave on high for three intervals of about 3.33 minutes each, stirring well after each interval. The mixture should be at a temperature of about 190 degrees Fahrenheit and slightly thickened by this time.

    Stir well and add slowly to the above mixture. Microwave on high for two intervals of about 1.11 minutes each, stirring well every 30 seconds. The mixture should be at a temperature of about 180 degrees and have just begun to boil.

    Gelatine packet disolved in about 1/2 cup of water

  • Half and Half: 1 quart = 4 cups
  • Maple extract: 1/4 teaspoon
  • Vanilla extract: 3 tablespoons.

    Chill in the refrigerator overnight; freeze in hand crank ice cream maker.

    E. Stiltner
    June 29, 1997
    Copyright © 1997, E. Stiltner
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