Custard Ice Cream
Custard Ice Cream is an easy dinner. Made with 8 eggs, 2 c. sugar, 1 tall can evaporated milk, 1 pt. cream, whipped soft (i use 1 pt. half and half) and 1 qt. whole milk, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Beat eggs until thick and lemon colored.
Add salt, flour and sugar.
Continue beating.
Add can of milk and quart of milk. Cook over boiling water until mixture coats the spoon.
Cool; add vanilla and cream.
Freeze in a crank type freezer.
π· Perfect Pairings
Complete your meal with these
/871741-5c0d0ac003ce4e6cb0493e8f9431fd0b.jpg)
/8673715-5ddf04156e2f4027bcccb757f97f7fcf.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment