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Frozen French Vanilla Custard
Yield: 48 (1/2 cup) servings/6 quarts
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| Ingredients |
Lb. |
Oz. |
Method |
| Frozen (thawed) or refrigerated liquid whole egg |
2 |
10 |
Mix. Cook on low heat, stirring frequently, until mixture reaches 160°F. Cool in ice bath. |
| Milk |
- |
64 |
- |
| Sugar |
1 |
5 |
- |
| Honey |
- |
4 |
- |
| Salt |
- |
.25 |
- |
| Heavy whipping cream |
- |
64 |
Add. Mix until blended. Cover and refrigerate to cool. |
| Vanilla |
- |
2 |
- |
| Total approximate weight |
12 lb. |
5.25 oz. |
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Instructions
Pour chilled mixture into ice cream freezer can(s). Freeze according to directions using 6 parts ice to 1 part rock salt. Transfer to freezing containers. Freeze until firm.
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