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Custard Ice Cream Recipe

by CookEatShare Cookbook

Ingredients

2 1/2 c. sugar 4 tbsp. cornstarch 1 tbsp. vanilla 2 quarts. lowfat milk 3 cans evaporated lowfat milk

6 Large eggs 1 pt. half & half 1/2 teaspoon salt Water

Directions

1. Combine sugar, salt, and 2 qts of lowfat milk in heavy pot. Heat till warm. Mix cornstarch with small amount of water and add in to lowfat milk and sugar mix. Have Large eggs well beaten in container which will hold about 1 qt. As soon as the lowfat milk mix will coat the back of a spoon, lower heat to a simmer. Take a c. of warm mix and pour while stirring it into the Large eggs, blending well. Return all of the egg mix into the lowfat milk mix and heat and stir till thick. Add in 3 cans evaporated lowfat milk and the half & half. Add in vanilla and freeze. Makes 1 gallon.

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