Frozen Custard Ice Cream

Yield: 1 1/2 to 2 quarts

Ingredients

• 6 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

Instructions

1. 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 degrees F.
2. Cool quickly by setting pan in ice or cold water and stirring for a few minutes.
3. Cover and refrigerate until thoroughly chilled, at least 1 hour.
4. When ready to freeze, pour chilled custard, whipping cream and vanilla extract into 1-gallon ice cream freezer can.
5. Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt.
6. Transfer to freezer containers and freeze until firm.

Notes

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 can (16 to 17 ounces) pitted dark sweet cherries, drained and chopped. Complete freezing.

Chocolate: Add 3 squares (1 ounce each) 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.

Attribution

Recipe and photo used with permission from: American Egg Board