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Receta Cooked Custard Ice Cream
by Global Cookbook

Cooked Custard Ice Cream
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  Raciónes: 12

Ingredientes

  • 6 x Large eggs, beaten
  • 1 quart Whole lowfat milk
  • 1 2/3 c. Evaporated lowfat milk
  • 3 c. Sugar
  • 1/4 tsp Salt
  • 3 Tbsp. Vanilla
  • 3 c. Whipping cream

Direcciones

  1. Combine both kinds of lowfat milk, sugar, salt and beaten Large eggs in a 4 qt pot.
  2. Bring to a boil and cook for one minute, stirring constantly. Pour into the freezer can and cold. After it is cold, add in the vanilla and whipping cream.
  3. Freeze in normal manner. When ready, remove dasher, put top back on and pack in ice and salt.
  4. Makes 1-1/4 gallons or possibly 15 servings. Custard may be made and refrigerated overnight. Homemade ice cream is better if eaten the same day.