Oxendales Market Recipes
https://www.oxendalesmarket.com/Recipes/Detail/5031/
Vanilla Custard Ice Cream
Yield: 1-1/2 quarts
Ingredients
| 2 | eggs, beaten | ||
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| 2 | cups | milk | |
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| 3/4 | cup | sugar | |
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| 1/8 | teaspoon | salt | |
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| 2 | cups | whipping cream | |
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| 2 | tablespoons | vanilla extract | |
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| colored sprinkles (optional) | |||
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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.
Please note that some ingredients and brands may not be available in every store.
Oxendales Market Recipes
https://www.oxendalesmarket.com/Recipes/Detail/5031/
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