Canning Tomatoes, Homemade Vanilla Custard Ice Cream

Demonstrating how I can tomatoes. Make sure you follow guidelines on the pressure canner you are using. Mine is an old one and it says to pressure can tomatoes at 5 pounds of pressure for 8 minutes. That's for the elevation we live in TN.
The homemade custard ice cream is delicious! Hope you try it sometime!
Skipper, my palomino horse, was stung again, this time on her left ear. I'm so tired of those bees attacking my horse. Wish I could find where they are!

HOMEMADE VANILLA CUSTARD ICE CREAM
Use 2 quart electric ice cream maker. Freeze the bowl the night before.

CUSTARD INGREDIENTS AND INSTRUCTIONS:
Make the night before you want to make the ice cream.

INGREDIENTS:
2 cups whole milk
3 egg yolks
1 cup sugar
1/8 heaping cup flour
¼ tsp. salt
1 T. vanilla
2 cups heavy cream

INSTRUCTIONS:
In a double boiler over medium high, mix together milk and egg yolks.
Then slowly, as you stir, add sugar, flour and salt.

Mix continually with a whisk to get all lumps out and it begins to thicken. It will take 12 to 15 minutes. Keep stirring so it doesn’t stick.
You know when it’s thickened enough when you coat a spoon, run your finger down the back of the spoon. If the mixture doesn’t run back together, it’s ready.

Remove from heat and add 1 T. vanilla.
Refrigerate at least 8 hours or overnight.

In a 2 quart electric ice cream maker with paddle in place and ice cream maker running, pour the ice cream mix in and add 2 cups of heavy cream.