By Michele 
I think my most memorable summertime dessert for get-togethers has always been homemade ice cream. This recipe is so rich and creamy and is the perfect splurge on a hot summer afternoon.
Ingredients
- 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
Instructions:
- In a large heavy saucepan, combine sugar, flour, and salt. Gradually add milk until the mixture is smooth. Cook and stir over medium heat until it thickens and becomes bubbly. Reduce the heat to low and continue to cook and stir for an additional 2 minutes. Remove from heat.
- In a small bowl, whisk a small amount of the hot mixture into the eggs; then return the egg mixture to the pan, whisking constantly. Bring the mixture to a gentle boil and cook and stir for another 2 minutes. Remove from heat immediately.
- Quickly transfer the mixture to a large bowl and place the bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto the surface of the custard and refrigerate for several hours or overnight.
- Stir in cream and vanilla into the custard. Fill the cylinder of the ice cream freezer two-thirds full and freeze according to the manufacturer’s directions. Refrigerate the remaining mixture until ready to freeze. Transfer the ice cream to freezer containers, leaving some headspace for expansion. Freeze for 2-4 hours or until firm. Repeat the process with the remaining ice cream mixture.
Nutrition Facts:
- A 1/2 cup serving provides approximately 252 calories, 18g fat (11g saturated fat), 88mg cholesterol, 98mg sodium, 18g carbohydrates (17g sugars, 0 fiber), and 4g protein.