Return to Main Recipes Page/Return to Home Page

Ice Cream, Custard (D, KLP, TNT)
Source: California Egg Commission
Yield: 1-1/2 to 2 quarts

6 large fresh eggs
2 cups milk
3/4 cup sugar
2 tablespoons honey, (2 to 3)
1/4 teaspoon salt
2 cups whipping cream
1 tablespoon vanilla
Crushed ice
Rock salt

In medium saucepan, beat together eggs, milk, sugar, honey, and salt. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°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 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.

Banana nut:
Reduce vanilla to 1-1/2 teaspoons. Cook and cool as above. Stir 3 large ripe bananas, mashed and 1/2 cup chopped toasted pecans into custard mixture. Freeze as above.

Reduce vanilla to 1 teaspoon. Add 2 tablespoons almond extract. Cook and cool as above. Partially freeze. Add 2 pounds pitted pureed dark sweet fresh cherries OR 1 can (16 to 17 oz.) pitted dark sweet cherries, drained and chopped. Complete freezing.

Add 3 squares (1 oz. each) unsweetened chocolate to egg mixture. Cook, cool and freeze as above.

Reduce vanilla to 1 teaspoon. Cook and cool as above. Partially freeze. Add 1-1/2 pounds pitted pureed ripe fresh plums. Complete freezing.

Omit vanilla. Cook and cool as above. Partly freeze. Add 2 cups sweetened crushed fresh strawberries. Complete freezing.

Poster's Notes:
From the California Egg Commission for cooked egg mayonnaise and some other sauces, etc. that used to use raw eggs but have been rewritten to make them safer.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A