Frozen Custard Ice Cream Recipe
Yield: 1 1/2 quartsRecipe by luhu.jp
Ingredients:
6: Eggs,
2 cup: Milk,
3/4 cup: Sugar,
2 tbsp: To 3 tbsp honey,
1/4 tsp: Salt,
2 cup: Whipping cream,
1 tbsp: Vanilla,
Ice, crushed
Rock salt,
Directions:
In medium saucepan, beat together eggs, milk, sugar, honey and salt. Cook
over low heat, stirring constantly, until mixture is thick enough to coat
metal spoon and reaches at least 160 degrees. Cool quickly by setting pan
in ice or cold water and stirring for 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 manufacturers directions using 6 parts ice to 1
part rock salt. Transfer to freezer containers and freeze until firm. Makes
1 1/2 to 2 quarts
Source: American Egg Board
Source from luhu.jp
over low heat, stirring constantly, until mixture is thick enough to coat
metal spoon and reaches at least 160 degrees. Cool quickly by setting pan
in ice or cold water and stirring for 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 manufacturers directions using 6 parts ice to 1
part rock salt. Transfer to freezer containers and freeze until firm. Makes
1 1/2 to 2 quarts
Source: American Egg Board
Source from luhu.jp
Tags
Ice cream