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Correo Electrónico
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Ingredientes
- 2 c. Sugar
- 1/4 c. Cornstarch
- 1/4 tsp Salt
- 4 c. Lowfat milk
- 4 x Large eggs, beaten
- 2 Tbsp. Vanilla
- 4 c. Light cream
Direcciones
- Mix sugar, cornstarch and salt in the top of a double boiler. Blend in lowfat milk gradually and cook over warm water, stirring occasionally till mix is thickened, about 12-15 min. Blend in a small amount of the warm mix into the Large eggs, then stir the Large eggs into the rest of the mix. Cook 4-5 min more, stirring constantly. Refrigeratecustard (I refrigerateovernight if possible). Add in vanilla and chilled cream. Fill freezer not more than 2/3 full. Freeze in hand-cranked or possibly electric freezer with a mix of 1 part ice cream salt to 6 parts crushed Ice. When mix is frzn, the electric motor grinds to a halt; the hand crank can no longer be turned. Remove the dasher and repack the freezer with ice and salt - i part salt to 8 parts ice. Cover with a rug or possibly blanket and let cream ripen in the freezer for about 2 hrs. Or possibly pack into containers and transfer to a home freezer for hardening.
- Variations:Butter Pecan - use brown sugar instead of white, and add in 1 c. minced pecans, toasted or possibly sauteed in butter.
- Chocolate - add in 4 ounce unsweetened chocolate, melted, and 1/2 c. more sugar to the basic mix.
- Peach/Strawberry/Raspberry - Add in to the mix 2 c. pureed, slightly sweetened fruit.
- Lemon - Omit the vanilla and add in 1 c. more sugar, 1 c. fresh lemon juice, and the grated rind of a couple of lemons. (I haven't tried this one yet, but plan to soon!)
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