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Brown Bread Ice Cream

4 Eggs
Pinch Salt
2 Cups Milk
1 Quart 1/2 & 1/2 or Cream
1 2/3 Cups Sugar
1 Cup Dark Brown Sugar
1 Tbsp. Watkins Vanilla, Double Strength
1 Tbsp. Watkins Maple Extract
1 1/3 Cups Grape-Nut Cereal

Beat eggs and salt; add 2 cups milk. Cook over medium heat, stirring constantly until mixture coats spoon. Cool quickly - (put in bowl and add 6 or 8 ice cubes or sit pan in cold water and stir mixture.) Strain, if desired. Add sugar, Watkins Vanilla and maple extracts. Five minutes before freezing, add Grape-Nuts cereal and additional milk and cream to fill freezer to desired level. Freeze with ice and salt in crank or electric freezer. Yield: 1 gallon.

Options: You may cook your basic custard and use all white sugar, then add your favorite fruit and extract, or just plain vanilla extract.

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