Lemon Custard Ice Cream
Lemon Custard Ice Cream is an moderately easy dinner. Made with 2 c. sugar, 4 eggs, well beaten, 2 qt. whole milk, 1 can carnation milk and 2 tbsp. flour, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π¨βπ³ Instructions
Add sugar to well beaten eggs, then add flour.
Gradually add this mixture to scalded milk.
Use very heavy saucepan to keep from scorching.
Stir with wooden spoon until mixture thickens and coats the spoon.
Remove from heat and stir occasionally until cool.
Strain, if necessary.
Add flavor and refrigerate until completely chilled.
Freeze according to freezer instructions for hand freezer or electric freezer.
Makes 1 gallon.
π· Perfect Pairings
Complete your meal with these
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