Pour mixture into cream can. Fold nuts into mixture after
processing but before hardening.
RECIPE FOR FRENCH VANILLA ICE CREAM
(COOKED)
With your Waring mixer, beat eggs in mixing bowl until
fluffy. In saucepan, combine sugar, flour, and salt and
gradually stir in Half & Half. Cook and stir over low heat or
in double boiler until sugar is dissolved and mixture begins
to thicken. Add eggs to hot mixture, cook and stir for 1
minute more. Remove from heat and chill. Stir in cream and
vanilla. Pour mixture into cream can. Chill mixture until
ready to process.
2 eggs
1 cup sugar
2 tbsp. flour
1/8 tsp. salt
2 cups Half & Half (1 pint)
2 cups all purpose cream (1 pint)
1-1/2 tsp. pure vanilla extract
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