Raisin Bran Ice Cream

Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.

2 1/2 cups milk
2/3 cup sugar
1/4 teaspoon salt
2 tablespoons cornstarch
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon cinnamon
1/4 cup bran cereal
1 cup coarsely chopped raisins
2 eggs, beaten
2 cups heavy cream, whipped
1 1/2 teaspoons pure vanilla extract

Scald milk. In top of double boiler, combine sugar, salt, cornstarch, spices, bran and raisins. Add milk and mix thoroughly. Cook 20 minutes, stirring frequently. Cool slightly. Pour slowly over eggs, stirring quickly. Cook over hot water 2 minutes, stirring constantly. Cool. Whip cream and fold into raisin mixture; fold in the remaining ingredients. Freeze.

Serves 8.

Raisin Bran Ice Cream

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