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Homemade Frozen Custard
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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 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.
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |