Cover and cook over medium heat for 2-3 minutes to clear sugar crystals from sides of the pan | ICE CREAM: Combine sugar, flour, and salt in a Dutch oven |
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Uncover and cook to soft ball 234 , stirring constantly | Cook over low heat, stirring gently, until sugar is dissolved |
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Add eggs, and stir until smooth | Add butter and beat with a wooden spoon until mixture begins to thicken |
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Remove from heat and let cool slightly; Chill for 3 hours | Working quickly, drop by tablespoons onto buttered wax paper |
Combine whipping cream and vanilla in a large bowl and whisk in chilled custard.
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