Whipped Cream Ice Cream

from 1950 Betty Crocker's Picture Cook Book


French Style
Scald: 1 cup whole milk.
Gradually mix in: 1/2 cup sugar, 1/8 tsp salt and 3 beaten egg yolks.
Cook over low heat, stirring, until it boils. Boil just one minute. Cool.

American Style
Scald: 1 cup whole milk
Gradually mix in: 1/2 cup sugar, 1/8 tsp salt and 1 Tbs AP flour.
Cook over low heat, stirring, until it boils. Boil just one minute. Cool.

Pour mixture into ice cream maker and start. When it starts to freeze (a little softer than soft-set) add 1 cup of whipping cream, whipped to soft peaks, and 1 Tbs vanilla. Freeze until a firm soft-serve and transfer to a freezer-proof container. Freeze 2 hours before serving.