Sherry's StoryOkay, I know we're in fall and I should be past all the ice cream stuff. However, just bought a new ice cream freezer on clearance and the kids are making me churn ice cream again--no excuses! I like very simple recipes that use ingredients I have in the house. I don't normally have whipping cream or cream of any type, so I just stick with regular milk and canned evaporated milk. I add butter to the custard to compensate for this and it works out great. Enjoy!
2 1/2 c
evaporated milk (12 oz)
1In a large saucepan stir together first three ingredients then slowly add milk. Slowly heat until boiling stirring constantly.
2Add 3 or 4 tablespoons of the hot custard mixture to the eggs, beating constantly to bring the temperature of the egg yolks up to avoid egg clumps in your ice cream.
3Add the egg mixture to the custard mixture and continue to boil for one minute. Remove from heat. Add butter and vanilla and allow mixture to cool.
4Add evaporated milk and mix in ice cream maker according to manufacturer's directions.
About this Recipe
Course/Dish: Ice Cream & Ices