Categories: Frozen Desserts
Ingredients
- 2 cups milk
- 3/4 cup sugar
- 1/8 tsp. salt
- 2 eggs
- 1 Tbsp. vanilla
- 2 cups light cream
Directions
- Combine milk, sugar and salt in 4-cup glass measure.
- Microwave for about 3 minutes, on high, or until hot (about 120 degrees) Beat eggs and a small amount of hot milk in small 190 degrees), beat lightly; cool completelybowl with rotary beater; beat into sugar and milk.
- Microwave for 5 minutes on simmer. Beat well and continue cooking for 5 to 6 minutes, on simmer, or until mixture comes to a boil and thickens (about 190 degrees). Beat lightly; cool completely. Stir in vanilla.
- Prepare ice cream freezer according to manufacturer’s directions. Pour prepared custard into freezer along with cream. Freeze as directed by manufacturer.
-
Tip: IF custard curdles, the consistency can be greatly improved by beating with a rotary beater or pureeing in a blender.
-
Variations:
- Decrease sugar in basic recipe to 1/2cup. Place 1 package (6 oz.) semi-sweet real chocolate pieces in 2 cup glass measure. Microwave for 2 to 2 1/2 minutes, on high, or until melted. Stir into custard sauce just before cooking. Reduce final cooking time 3 to4 minutes or until mixture comes to a boil and thickens (about 160 degrees.) Continue as in basic recipe.
- Omit vanilla in basic recipe. Add 3 medium bananas, mashed, to custard sauce with cream. May add 5 to 6 drops yellow food coloring if desired. Continue as directed in basic recipe.