Rich Vanilla Custard Ice Cream Kelly Rossiter
|2/3 c.||organic sugar|
|2||farm fresh eggs|
|12/3 c.||organic milk|
|1 c.||organic heavy cream|
|2 tsp.||real organic vanilla (or vanilla paste)|
- In medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in flour and salt. Set aside. Bring the mild to a simmer on the stove in a heavy saucepan. SLOWLY beat the hot milk into the eggs and sugar. Pour the whole mixture back into the heavy saucepan and place back on the stove. Stir constantly with a whisk until it thickens slightly. DO NOT BOIL. Remove from heat and pour through a strainer into a clean bowl. Allow to cool and stir in cream and vanilla. Cover and when cold, freeze in ice cream freezer. Eat right away or transfer to freezer container.
- Remove from the pans. The loaves should sound hollow when tapped on the bottom. Place on a rack to cool for at least 30 minutes before slicing. Once it's aged a day, this bread makes great toast.
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