Posted by Grandma Jeanne on December 24, 2008
2 cups sugar
2/3 cup Hershey’s Cocoa
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cup milk
2 eggs, slightly beaten
1 tablespoon vanilla extract
1 quart light cream
1/2 pint whipping cream
In medium saucepan, combine sugar, cocoa, flour, and salt; stir in milk and eggs.
Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.
Remove from heat.
Stir in vanilla, light cream, and whipping cream.
Refrigerate until cold.
Freeze in ice cream freezer according to manufacturer’s directions.
About 2-1/2 quarts ice cream.
Posted by Grandma Jeanne on December 23, 2008
1 cup milk
1 scant packed cup brown sugar
4 egg yolks
3 cups heavy cream
1 cup pecan pieces
Heat the cream. milk, and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot.
Place the egg yolks in a bowl and whisk briefly.
Still whisking, slowly pour in about 1 cup of the hot liquid.
When the mixture is blended, slowly pour it into the liquid in the saucepan, whisking constantly.
Cook over heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or it will curdle.
Strain into a clean bowl and cool thoroughly.
Stir in the nuts.
Pour the mixture into the bowl of the machine and freeze.
Makes 5 cups.