Cooked Custard Ice Cream
Keys: Desserts
Yield: 15 Servings
Ingredients:
6 x Eggs, beaten
1 qt Whole milk
1 2/3 cup Evaporated milk
3 cup Sugar
1/4 tsp Salt
3 tbl Vanilla
3 cup Whipping cream
Method:
Combine both kinds of milk, sugar, salt and beaten eggs in a 4 quart
pot.
Bring to a boil and cook for one minute, stirring constantly. Pour into
the freezer can and cool. After it is cool, add the vanilla and whipping
cream.
Freeze in normal manner. When ready, remove dasher, put top back on and
pack in ice and salt.
Makes 1-1/4 gallons or 15 servings. Custard may be made and refrigerated
overnight. Homemade ice cream is better if eaten the same day.--~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
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