Tutti Frutti Ice Cream
Source: The Lily Wallace New American Cook Book, Circa 1953
3 cups milk
2 slightly beaten eggs
¾ cup sugar
2 tablespoons cornstarch
24 macaroons, toasted and
1 cup raisins
1 cup chopped maraschino cherries
2 cups cream, whipped
1 teaspoon vanilla
powdered
Put 2½ cups milk in saucepan. Cover and bring to boiling point. Reduce heat. Combine eggs, sugar, cornstarch, and remaining milk. Add gradually to scalded milk while stirring.
Cook, stirring constantly, until a coating forms on spoon. Chill.
Start to freeze. When freezing starts, add macaroons, raisins, cherries with their liquid, whipped cream, and vanilla. Freeze.
Yield: 1½ quarts.
Buy me a coffee: https://ko-fi.com/myretrorecipes
Follow me on: