Vanilla Custard Ice Cream

Yield:
1-1/2 quarts

Ingredients:

  1. 2 eggs, beaten
  2. 2 cups milk
  3. 3/4 cup sugar
  4. 1/8 teaspoon salt
  5. 2 cups whipping cream
  6. 2 tablespoons vanilla extract
  7. colored sprinkles (optional)
Directions:

In a large saucepan, combine the eggs, milk, sugar and salt. Cook and stir over medium-low heat until mixture reaches 160 and is thick enough to coat a metal spoon. Cool. Stir in cream and vanilla.

Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.

Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in refrigerator freezer for 2-4 hours before serving. Garnish with colored sprinkles if desired.


TDS 3