"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

FROZEN CUSTARD Recipe

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This recipe for FROZEN CUSTARD, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
AUNT BERTHA HUBER
Added: Tuesday, January 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 c milk
1 c heavy whipping cream
1-1/4 c sugar
1/3 c cocoa*
1/3 c cornstarch
1/8 tsp salt
4 eggs - beaten
1 can EagleBrand© sweetened condensed milk
2 Tbsp vanilla

Directions:
Directions:
In a large saucepan, heat milk to 175°; stir in sugar, cornstarch and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in condensed milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When custard is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Personal Notes:
Personal Notes:
*cocoa is optional, if you prefer vanilla leave it out!
You could also add peaches or strawberries - but be careful of any juice - you will need to use less milk.

 

 

 

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