- 1 cup half-and-half cream
- 2/3 cup sugar
- 3 large eggs, beaten
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- In a heavy saucepan, combine first three ingredients. Cook, stirring constantly, until thickened. Cool. Pour into chilled ice cube trays without dividers or a shallow pan. Freeze to a mush (do not freeze hard). Whip cream; add vanilla and salt. Fold into partially frozen mixture. Return to trays or pan and freeze. Yield: 1 quart.
Originally published as Old-Fashioned Frozen Vanilla Custard in Grandma's Great Desserts Cookbook 1992, p66
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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