Frozen Custard Ice Cream
Courtesy of The incredible edible egg™ 45 Min. Prep Time • 10 Min. Cook Time • 5 Hr. Chill Time • Try variations with fruit or chocolate.| Ingredients |
|---|
| 6 eggs |
| 2 c. milk |
| 3/4 c. sugar |
| 2 - 3 Tbsp. honey |
| 1/4 tsp. salt |
| 2 c. heavy cream |
| 1 Tbsp. vanilla |
| ice cubes, crushed |
| rock salt |
Directions:
1. In medium saucepan, beat together eggs, milk, sugar, honey and salt. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F.
2. Cool quickly by setting pan in ice or cold water and stirring for a few min. Cover and refrigerate until thoroughly chilled, at least 1 hr.
3. When ready to freeze, pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can. Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt.
4. Transfer to freezer containers and freeze until firm.
*Yields 1 1/2 - 2 quarts
* Variations
1. Banana Nut: Reduce vanilla to 1 1/2 tsp. Cook and cool as above. Stir 3 large ripe bananas, mashed and 1/2 c. chopped toasted pecans into custard mixture. Freeze as above.
2. Cherry: Reduce vanilla to 1 tsp. Add 2 Tbsp. almond extract. Cook and cool as above. Partially freeze. Add 2 lbs. pitted pureed dark sweet fresh cherries OR 1 can (16 to 17 oz.) pitted dark sweet cherries, drained and chopped. Complete freezing.
3. Chocolate: Add 3 squares (1 oz. each) unsweetened chocolate to egg mixture. Cook, cool and freeze as above.
4. Plum: Reduce vanilla to 1 tsp. Cook and cool as above. Partially freeze. Add 1 1/2 lbs. pitted pureed ripe fresh plums. Complete freezing. 5. Strawberry: Omit vanilla. Cook and cool as above. Partially freeze. Add 2 c. sweetened crushed fresh strawberries. Complete freezing.
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