Nevada County Picayune and Gurdon Times Newspaper Archive

RECIPE

Published Wednesday, July 21, 1999 in the Nevada County Picayune

FROZEN CUSTARD ICE CREAM

Makes 1+ to 2 quarts.

Ingredients: 6 eggs; 2 cups milk; -cup sugar; 2 to 3 tablespoons of honey; ,-teaspoon salt; 2 cups whipping cream; 1 tablespoon vanilla; crushed ice; and rock salt.

In a medium sauce pan, beat together eggs, milk, sugar, honey and salt. Cook over low heat, stirring constantly until mixture coats a metal spoon with a thin film and reaches at least 160 degrees F.

Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, at least 1 hour. When ready to freeze, pour chilled custard, whipping cream and vanilla into a 1-gallon ice cream freezer can. Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt.

Transfer to freezer containers and freeze until firm.

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