Name: Frozen Custard for Hand-Crank Freezer
Ingredients: 2 c Milk; 3/4 c Sugar; 2 Eggs; 1 tb Vanilla extract; 2 c Light cream, *see note

Adam and Eve were created in God’s image, after His likeness (Gen. 1:26). But in Adam’s sin, the human race was given over to corruption (Rom. 5:12-21). We are still image-bearers (Gen. 9:6; James 3:9), but the image has been distorted (Gen. 6:5; Eccles. 7:29). The goal of sanctification is the renewal of this image. The holy person is being renewed in knowledge after the image of the Creator (Col. 3:10), which means growing in righteousness and holiness (Eph. 4:24). This does not happen all at once, but rather, we are transformed into the image of God one degree of glory to another (2 Cor. 3:18). God is holy, so most basically being holy means being like God. This is why it’s so critical that Christians know the character and work of the one they worship. If you want to know what holiness looks like, look at God.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Frozen, Desserts	8	Servings

INGREDIENTS

2	c	Milk
3/4	c	Sugar
2		Eggs
1	tb	Vanilla extract
2	c	Light cream, *see note

INSTRUCTIONS

* You can substitute evaporated milk for part or all of the light cream.
1. 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 <zeiss@tab.com> on Apr 19, 1997

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