Simple Custard Ice Cream

Ingredients

• 4 cups Whole milk (Originally '2 Seers'. Converted to approx 1 quart/4 cups.)
• 1 1/2 cups Granulated sugar (Originally '0.5 to 1 Seer'. Adjusted to modern taste.)
• 6 large Eggs (Originally '5 to 6 fresh eggs'.)
• 1 teaspoon Vanilla extract (Or almond/rose essence to taste.)
• 2 drops Food coloring (Optional, if a colored ice cream is desired.)

Instructions

1. 1Pour the milk into a heavy-bottomed saucepan (originally a tin-lined vessel). Place over medium heat and bring to a boil.
2. 2Once the milk boils, stir in the sugar. Continue to simmer the milk, stirring occasionally, until it reduces slightly and thickens (the original text suggests reducing by about 1/4 to 1/3 of the volume). Remove from heat.
3. 3While the milk cools slightly, crack the eggs into a bowl and beat them thoroughly with a fork or whisk until the mixture is thin and uniform.
4. 4Slowly whisk the beaten eggs into the warm milk. For food safety and texture, return the pan to low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (approx 170°F/77°C). Do not let it boil or the eggs will scramble. (Note: The original recipe adds eggs to cooled milk without re-cooking, but cooking is recommended for modern safety).
5. 5Strain the mixture through a fine mesh sieve or cheesecloth (janjra) to remove any cooked egg bits. Stir in the vanilla extract (or rose/almond essence). If using rose or almond, use sparingly as they are potent. If coloring is desired, add it now.
6. 6Allow the mixture to cool completely in the refrigerator. Once cold, pour into an ice cream maker and churn according to the manufacturer's instructions until firm. Transfer to a container and freeze until solid.