Frozen Custard For Hand Crank Freezer Recipes

FROZEN VANILLA CUSTARD

Steps:

• Whisk egg yolks, sugar, and salt together until mixture changes from dark golden to pale yellow becomes fluffy.
• Heat milk and cream in a heavy saucepan over medium heat. Stir occasionally to prevent sticking to the bottom. Cook just until mixture starts to simmer when little bubbles begin to appear on the surface, 5 to 8 minutes. Remove from heat.
• Whisk a ladleful of milk-cream mixture into the egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this will keep the eggs from cooking). Gradually add the remaining milk-cream mixture and whisk thoroughly. Whisk in vanilla. Cool completely (you can place the bowl in a larger bowl with ice water to cool it faster).
• Pour cooled mixture into a pitcher; cover. Refrigerate until ice cold or overnight.
• Pour custard mixture into ice cream maker and process (according to manufacturer's instructions) until custard reaches the consistency of soft ice cream, about 20 minutes. Quickly transfer to a plastic container. Place a piece of plastic wrap over the surface of the custard. Cover container and freeze until custard is firm enough to scoop, at least 3 hours.

FROZEN CUSTARD FOR HAND-CRANK FREEZER

Steps:

• * You can substitute evaporated milk for part or all of the light cream. 1. Combine milk and sugar in a microwave-safe bowl. Microwave for 3 minutes on high or until hot. 2. Beat eggs, adding a bit of the hot milk mixture. Combine rest of hot milk mixture with the eggs. Beat with a rotary beater until blended well. Microwave for 5 minutes at medium temperature. 3. Beat WELL and continue cooking for 5-6 minutes longer, or until it comes to a boil and thickens. Then beat lightly. Cool COMPLETELY and add vanilla. 4. Prepare ice cream freezer according to manufacturers directions. Pour the cooked custard AND 2 cups light cream into freezer and freeze as directed. NOTES : This ice cream is safe because the egg yolks are cooked for this recipe. Variation: Omit the vanilla and add 2 cups chopped strawberries mixed with 1/4 cup sugar. Add this just before pouring into freezer. Recipe by: Jo Anne Merrill Posted to MC-Recipe Digest V1 #578 by Sherry Zeiss on Apr 19, 1997