Here you find two recipes: one for eggless ice cream and the ice cream with eggs. Personally, I like the eggless one the best. It seems healthier and a lot easier to make. You may find Junket in your grocery store located in the sugar aisle. Make and enjoy!
Eggless Recipe
With Eggs
Eggless Recipe
This is the recipe my mom made, and believe me there weren't ever any leftovers.
With Eggs Recipe
You will have lots of left over egg whites. Use them for Baked Alaska, Lemon Milk Sherbet, or make some meringue shells to serve ice cream in.
This is a delicious, catering-quality custard ice cream. Please notice that it uses a ratio of approximately 2 parts milk to 1 part of cream. By substituting additional cream for some of the milk, it can be made even richer.
Posted by CookinMom at Recipe Goldmine May 11, 2001.
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