Frozen Custard Ice Cream
with Variations
- 6 large eggs
2 cups milk
3/4 cup granulated sugar
2 to 3 tablespoons honey
1/4 teaspoon salt
2 cups whipping cream
1 tablespoon vanilla extract
Crushed ice
Rock salt
- In medium saucepan, beat together eggs,
milk, sugar, honey and salt. Cook over low heat, stirring constantly,
until mixture is thick enough to coat a metal spoon with a thin
film and reaches at least 160°F. Cool quickly by setting
pan in ice or cold water and stirring for a few minutes. Cover
and refrigerate until thoroughly chilled, at least 1 hour.
- When ready to freeze, pour chilled custard,
whipping cream and vanilla into 1-gallon ice cream freezer can.
Freeze according to manufacturer's directions using 6 parts ice
to 1 part rock salt. Transfer to freezer containers and freeze
until firm.
Makes 1 1/2 to 2 quarts.
Variations:
Banana Nut:
Reduce vanilla extract to 1 1/2 teaspoons. Cook and cool as above.
Stir 3 large ripe bananas, mashed and 1/2 cup chopped toasted
pecans into custard mixture. Freeze as above.
Cherry:
Reduce vanilla extract to 1 teaspoon. Add 2 tablespoons almond
extract. Cook and cool as above. Partially freeze. Add 2 pounds
pitted pureed dark sweet fresh cherries or 1 (16 to 17-ounce)
can pitted dark sweet cherries, drained and chopped. Complete
freezing.
Chocolate:
Add 3 (1-ounce each) squares unsweetened chocolate to egg mixture.
Cook, cool and freeze as above.
Plum:
Reduce vanilla extract to 1 teaspoon. Cook and cool as above.
Partially freeze. Add 1 1/2 pounds pitted pureed ripe fresh plums.
Complete freezing.
Strawberry:
Omit vanilla extract. Cook and cool as above. Partially freeze.
Add 2 cups sweetened crushed fresh strawberries. Complete freezing.
Recipe provided courtesy of the American Egg Board.
