Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/5031/
Vanilla Custard Ice Cream
Yield: 1-1/2 quarts
Ingredients
| 2 |
|
eggs, beaten
|
|
|
| 2 |
cups |
milk
|
|
|
| 3/4 |
cup |
sugar
|
|
|
| 1/8 |
teaspoon |
salt
|
|
|
| 2 |
cups |
whipping cream
|
|
|
| 2 |
tablespoons |
vanilla extract
|
|
|
|
|
colored sprinkles (optional)
|
|
|
Directions:
In a large saucepan, combine the eggs, milk, sugar and salt. Cook and stir over medium-low heat until mixture reaches 160 and is thick enough to coat a metal spoon. Cool. Stir in cream and vanilla.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.
Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in refrigerator freezer for 2-4 hours before serving. Garnish with colored sprinkles if desired.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/5031/