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Frozen Custard

Yield about 5 quarts


  • 2 3/4 cups sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 quarts plus 2 1/2 cups milk, scalded
  • 6 eggs, beaten
  • 1 tablespoon vanilla extract

How to Make It

  1. Combine sugar, flour, and salt in a large Dutch oven; gradually stir in scalded milk. Cook over medium heat, stirring constantly with a metal spoon, 15 minutes or until thickened.

  2. Stir one-fourth of hot milk mixture into beaten eggs; add to remaining hot milk mixture, stirring constantly. Cook 2 minutes or until mixture coats the spoon; remove from heat, and cool. Stir in vanilla. Chill.

  3. Pour custard into freezer can of a 5-quart hand - turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen at least 1 hour before serving. Scoop into individual bowls, and serve immediately.

Oxmoor House Homestyle Recipes