Vanilla Custard Ice Cream

1. 1

   In a Dutch oven, melt butter. Pour in milk and 1 cup of sugar. Bring to a boil over medium-high heat, stirring occasionally.

2. 2

   Combine flour and remaining sugar; add to pan. Bring to a boil, stirring constantly. Cook and stir for 2 minutes; remove from the heat.

3. 3

   In a bowl, beat egg whites until stiff peaks form. While beating, gradually add yolks. Stir in 1 cup of hot milk mixture. Return all to kettle; cook and stir for 2 minutes (do not boil). Chill. Add cream and vanilla; mix well.

4. 4

   Freeze in an ice cream maker according to manufacturer's directions. Serve with fruit if desired.

* Per serving · 4 servings · Values may vary.

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