Categories: Frozen Desserts

Ingredients

• 2 cups milk
• 3/4 cup sugar
• 1/8 tsp. salt
• 2 eggs
• 1 Tbsp. vanilla
• 2 cups light cream

Directions

1. Combine milk, sugar and salt in 4-cup glass measure.
2. Microwave for about 3 minutes, on high, or until hot (about 120 degrees) Beat eggs and a small amount of hot milk in small 190 degrees), beat lightly; cool completelybowl with rotary beater; beat into sugar and milk.
3. Microwave for 5 minutes on simmer. Beat well and continue cooking for 5 to 6 minutes, on simmer, or until mixture comes to a boil and thickens (about 190 degrees). Beat lightly; cool completely. Stir in vanilla.
4. Prepare ice cream freezer according to manufacturer’s directions. Pour prepared custard into freezer along with cream. Freeze as directed by manufacturer.

5. Tip: IF custard curdles, the consistency can be greatly improved by beating with a rotary beater or pureeing in a blender.

6. Variations:

7. Decrease sugar in basic recipe to 1/2cup. Place 1 package (6 oz.) semi-sweet real chocolate pieces in 2 cup glass measure. Microwave for 2 to 2 1/2 minutes, on high, or until melted. Stir into custard sauce just before cooking. Reduce final cooking time 3 to4 minutes or until mixture comes to a boil and thickens (about 160 degrees.) Continue as in basic recipe.
8. Omit vanilla in basic recipe. Add 3 medium bananas, mashed, to custard sauce with cream. May add 5 to 6 drops yellow food coloring if desired. Continue as directed in basic recipe.

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