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Homemade Frozen Custard

4 cups milk
1-1/4 cups sugar
1/3 cup cornstarch
1/8 teaspoon salt
4 eggs
1 can (14 ounces) sweetened condensed milk
2 tablespoons vanilla extract

In a large saucepan, heat milk to 175°; stir in sugar, cornstarch
and salt until dissolved. Whisk a small amount of the hot mixture
into the eggs. Return all to the pan, whisking constantly. Cook and
stir over low heat until mixture reaches at least 160° and coats
the back of a metal spoon. Remove from the heat. Cool quickly by

Printed from tasteofhome.com Oct 10, 2008

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Homemade Frozen Custard cont.

placing pan in a bowl of ice water; stir for 2 minutes. Stir in
condensed milk and vanilla. Press waxed paper onto surface of
custard. Refrigerate for several hours or overnight. Fill cylinder
of ice cream freezer two-thirds full; freeze according to the
manufacturer’s directions. Refrigerate remaining mixture until ready
to freeze. When ice cream is frozen, transfer to a freezer container;
freeze for 2-4 hours before serving.

Yield: 1-1/2 quarts.