Frozen Custard For Hand-Crank Freezer Recipe - Cooking Index
Frozen Custard For Hand-Crank Freezer Recipe - Cooking Index
| 2 cups | 474ml | Milk |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 2 | Eggs | |
| 1 tablespoon | 15ml | Vanilla extract |
| 2 cups | 474ml | Light cream - *see note |
* You can substitute evaporated milk for part or all of the light cream.
1. Combine milk and sugar in a microwave-safe bowl. Microwave for 3 minutes on high or until hot.
2. Beat eggs, adding a bit of the hot milk mixture. Combine rest of hot milk mixture with the eggs. Beat with a rotary beater until blended well. Microwave for 5 minutes at medium temperature.
3. Beat WELL and continue cooking for 5-6 minutes longer, or until it comes to a boil and thickens. Then beat lightly. Cool COMPLETELY and add vanilla.
4. Prepare ice cream freezer according to manufacturer's directions. Pour the cooked custard AND 2 cups light cream into freezer and freeze as directed.
NOTES : This ice cream is safe because the egg yolks are cooked for this recipe. Variation: Omit the vanilla and add 2 cups chopped strawberries mixed with 1/4 cup sugar. Add this just before pouring into freezer.
Source:
Jo Anne Merrill
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