Recipe for cooking frozen vanilla custard

Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.

Frozen Vanilla Custard

Posted by FootsieBear at recipegoldmine.com April 28,2001

1 c. white sugar
1 c. milk
2 eggs, beaten
2 c. heavy cream
1 1/2 tsp. vanilla extract or flavoring or 1 vanilla bean, split
1 Tbsp. fresh lemon juice

Warm milk in med. saucepan over low heat (if using vanilla bean, infuse for 10 mins. and remove bean). Stir in sugar and beaten eggs. Cook over low heat; stirring continuously, about 15 to 20 mins.. Mixture will thicken and should coat the back of a metal spoon. Remove saucepan from heat and cool completely.

In a chilled med. size bowl, with chilled beaters, whip cream until soft peaks form. (If using vanilla extract or flavoring add at this time.) Add lemon juice and continue beating at high speed until stiff peaks form.

Gently fold whipped cream into custard and chill in refrigerator at least 8 hours, preferably overnight.

After mixture has been well chilled, stir thoroughly and freeze in ice cream maker according to manufacturer\s directions.