Cooked custard ice cream
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs; beaten | |
| 1 | quart | Whole milk |
| 1⅔ | cup | Evaporated milk |
| 3 | cups | Sugar |
| ¼ | teaspoon | Salt |
| 3 | tablespoons | Vanilla |
| 3 | cups | Whipping cream |
Directions
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 1-¼ gallons or 15 servings. Custard may be made and refrigerated overnight. Homemade ice cream is better if eaten the same day.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .