| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Frozen | 8 | Servings | |
INGREDIENTS
| 2 | c | Milk |
| 3/4 | c | Sugar |
| 2 | Eggs | |
| 1 | T | Vanilla extract |
| 2 | c | Light cream, *see note |
INSTRUCTIONS
You can substitute evaporated milk for part or all of the light cream. Combine milk and sugar in a microwave-safe bowl. Microwave for 3 minutes on high or until hot. 2. Beat eggs, adding a bit of the hot milk mixture. Combine rest of hot milk mixture with the eggs. Beat with a rotary beater until blended well. Microwave for 5 minutes at medium temperature. 3. Beat WELL and continue cooking for 5-6 minutes longer, or until it comes to a boil and thickens. Then beat lightly. Cool COMPLETELY and add vanilla. 4. Prepare ice cream freezer according to manufacturer's directions. Pour the cooked custard AND 2 cups light cream into freezer and freeze as directed. NOTES : This ice cream is safe because the egg yolks are cooked for this recipe. Variation: Omit the vanilla and add 2 cups chopped strawberries mixed with 1/4 cup sugar. Add this just before pouring into freezer. Recipe by: Jo Anne Merrill Posted to MC-Recipe Digest V1 #578 by Sherry Zeiss <[email protected]> on Apr 19, 1997
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