Homemade Frozen Custard / Ice Cream

1. 1

   Beat eggs with a mixer.

2. 2

   Take 1 cup (225 ml) of the cream, heat in microwave until hot, 160 degrees (70 C.).

3. 3

   Add beaten egg yolks to the cream and heat the mixture again.

4. 4

   The trick is to make sure it's heated to 160 degrees (70 C.) without cooking the yolks.

5. 5

   (If you have pasteurized eggs, you don't have to do this step!

6. 6

   This is to make sure the eggs are 'safe')

7. 7

   Add more of the cream, condensed milk and vanilla; whip with a mixer.

8. 8

   Pour into ice cream freezer and add cream to the fill line.

9. 9

   Freeze as directed on ice cream freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.