2 1/4 C sugar
1/4 C plus 2 TBS flour
1/2 tsp salt
5 C whole milk
4 eggs, beaten
4 C whipping cream
2 TBS vanilla
In a sauce pan combine sugar, flour and salt.
Gradually stir in milk.
Cook over medium heat about 15 minutes, or until thickened, stirring constantly.
Gradually stir in 1 C hot mixture into eggs, careful NOT to make scrambled eggs.
Add egg mixture back to hot milk mixture, stirring constantly. Place back on burner and stir for 1 more minute.
Cover with plastic wrap and chill in fridge for 2 hours.
Combine whipping cream and vanilla in large bowl, add chilled mixture and whisk together.
Freeze in ice cream maker, following maker's directions.
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