Frozen Custard

Yield:

about 1 gallon

Recipe from


Ingredients

2 quarts milk
8 eggs, beaten
1 cup sugar
2 teaspoons vanilla extract

Preparation

Combine all ingredients in a large Dutch oven; beat with a wire whisk until well blended. Cook over medium-low heat, stirring constantly, 20 minutes or until mixture thickens and coats a metal spoon. Remove from heat, and cool slightly.

Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let custard ripen at least 1 hour before serving.

Note: Additional milk may be added to freezer can if mixture does not reach fill line.

Note:

Oxmoor House Homestyle Recipes

January 1985