Kelly and Jeremy Huff
2 ¼ cup sugar
¼ cup flour plus 2 TB
½ tsp salt
5 cups milk
4 eggs (beaten)
4 cups whipping cream (2 pints)
2 TB vanilla extract
About 25 sandwich cookies
Combine sugar, flour, and salt in saucepan. Gradually stir in milk. Cook over medium heat for about 15 minutes or until thickened, stirring constantly. Gradually stir in about one cup of hot mixture into the beaten eggs. Add to remaining hot mixture. Stirring constantly. Cook one minute then remove from heat. Refrigerate two hours. Combine whipping cream and vanilla in a large bowl; add chilled mixture, stirring with a wire whisk to combine. Freeze as directed. Crumble chocolate sandwich cookies into mixture before freezing.
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