Taste of Home
Homemade Frozen Custard
TOTAL TIME: Prep: 20 min. + chilling Process: 20 min./batch + freezing
YIELD: 1-1/2 quarts.
My siblings and I had a hard time finding room for dessert after Mom's delicious meals, but when we were ready, we could count on a rich creamy bowl of frozen custard. It's a comforting treat!
-Judy Clark, Elkhart, Indiana
Ingredients
-
4 cups whole milk
-
1-1/4 cups sugar
-
1/3 cup cornstarch
-
1/8 teaspoon salt
-
4 large eggs
-
1 can (14 ounces) sweetened condensed milk
-
2 tablespoons vanilla extract
Directions
-
1.
In a large saucepan, heat milk to 175°; stir in the 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.
-
2.
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.
-
3.
Fill cylinder of ice cream maker 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.
Nutrition Facts
1/2 cup: 280 calories, 7g fat (4g saturated fat), 81mg cholesterol, 126mg sodium, 47g carbohydrate (43g sugars, 0 fiber), 7g protein.
© 2024 RDA Enthusiast Brands, LLC