Mormon Ice Cream
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A rich and creamy homemade ice cream recipe featuring a cooked milk and flour base thickened to perfection. Churned to a smooth frozen consistency in a standard ice cream freezer.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 15 mins | 4 hours | 12 servings |
🔪 Key Equipment
- Saucepan
- Whisk
- Mixing bowl
- 6-quart ice cream freezer
Ingredients
Ice Cream Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 qts. | Milk | Cold |
| 1 cup | Flour | None |
| 4 to 6 | Eggs | None |
| 3 cups | Sugar | None |
| 1 tsp. | Salt | None |
| 2 tbsp. | Vanilla | None |
| 1 tsp. | Lemon extract | None |
| 1 qt. | Heavy cream | None |
Instructions
Step 1: Cooking the Base
- Combine a small amount of cold 2 qts. milk with 1 cup flour and stir smooth.
- Heat remaining milk & stir flour mixture into it, stirring & cooking until slightly thickened.
Step 2: Mixing and Freezing
- Beat 4 to 6 eggs & 3 cups sugar together, then stir into hot milk mixture.
- Cool, and add 1 tsp. salt, 2 tbsp. vanilla, 1 tsp. lemon extract, & 1 qt. heavy cream.
- Freeze in 6-quart freezer until firmly set.
💡 Make-Ahead & Storage: Store the prepared ice cream in an airtight container in the freezer for up to 2 weeks.
Original Recipe Scan
