This recipe goes with Bourbon-Blazed Peaches Over Frozen Custard
Yield: about 1 gallon
- 2 quarts milk
- 8 eggs, beaten
- 1 cup sugar
- 2 teaspoons vanilla extract
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This