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FROZEN CUSTARD ICE CREAM
•
6
2
3
2
1
2
1
eggs
cups milk
/4 cup sugar
to 3 tablespoons honey
/4 teaspoon salt
cups whipping cream
tablespoon vanilla
•
•
•
•
•
•
•
Crushed ice
• Rock salt
In medium saucepan, beat together eggs, milk, sugar, honey and salt.
Cook over low heat, stirring constantly, until mixture is thick enough to
coat a metal spoon with a thin film and reaches at least 160°F. Cool
quickly by setting pan in ice or cold water and stirring for a few minutes.
Cover and refrigerate until thoroughly chilled, at least 1 hour. When
ready to freeze, pour chilled custard, whipping cream and vanilla into
1−gallon ice cream freezer can. Freeze according to manufacturer's
directions using 6 parts ice to 1 part rock salt. Transfer to freezer
containers and freeze until firm.
FROZEN CUSTARD ICE CREAM
43
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