Preparation:
Combine first 3 ingredients in a large saucepan. Cook mixture over low heat, stirring constantly, 25-30 minutes or until mixture thickens and will coat a spoon.
Cover and chill.
Stir in half and half and remaining ingredients. Pour into the container of a 2.5 quart freezer. Freeze according to mfg. instructions
Serve immediately or spoon into airtight container and freeze until firm.
Note: I bought a Krupps Ice cream maker from Williams Sonoma ($55.00) and it does an excellent job. It makes freezing ice cream effortless. The above recipe can be doubled to make 3-3/4 quarts. |
