FROZEN CUSTARD
1 quart milk
3/4 c. sugar
3 eggs
1/2 c. walnuts
1/2 c. chopped figs
1/4 c. maple syrup
Combine all ingredients.
Cook in a double boiler until thick, cool, add half c. each of nuts and
figs.
Add one tsp. vanilla extract and put mixture into an ice cream freezer.
Freeze as you would ice cream.
marilyn
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