Homemade Vanilla Ice Cream

We took the Old Fashioned Vanilla Ice Cream recipe from the Rival recipe book and modified it.

6 Quarts
3 1/2 cups sugar
1/2 cup flour
3/4 tsp. salt
7 cups milk
6 eggs beaten
6 cups whipping cream
3 Tablespoons vanilla
Seeds of two vanilla beans

Combine sugar, flour and salt in heavy saucepan. Gradually stir in milk. Cook over medium heat approximately 15 minutes or until thickened, stirring constantly.

We could not get it to thicken as suggested. We had to bring it to a boil on medium heat. Only when we saw bubbling did it start to thicken.

Gradually stir about 1 cup of hot mixture into the beaten eggs. Add this into remaining hot mixture, stirring constantly. Cook 1 minute; remove from heat. Refrigerate 2 hours.

Combine whipping cream and vanilla and vanilla beans in large bowl; add chilled mixture, stirring with wire whisk to combine. Freeze as directed, either packed with ice for two to three hours in the mixing can, or overnight in a home freezer.

I found a great way to get the vanilla seeds out of the pod: Cut down the center of the pod. Get a grapefruit spoon and scrape seeds.

It turned out very tasty. Using vanilla beans along with vanilla really bumped up the flavor. We froze it the day before the party. It's just easier to have it be set up than to have to worry about it being too soft. We served it over brownies and put our hot fudge sauce on top (see recipe for hot fudge sauce below).