Ice Cream Custard

1. 1

   In a medium saucepan, beat together eggs, milk, sugar and salt.

2. 2

   Cook over a low heat, stirring constantly, until mixture is thick enough to coat metal spoon and reaches at least 160u00b0.

3. 3

   Cool quickly by setting pan in ice or cool water, stirring for few minutes. Add desired fruit.

4. 4

   Cover and refrigerate until thoroughly chilled, at least 1 hour.

5. 5

   When ready to freeze, mix together chilled custard, whipping cream and vanilla.

6. 6

   Pour into a 1-gallon ice cream freezer can.

7. 7

   Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt. Transfer to freezer containers once freezing is completed.

8. 8

   Place in freezer until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.