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Recipe Summary

Yield:
about 5 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Oxmoor House Homestyle Recipes

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