Does anyone have a recipe for a killer frozen vanilla custard. I've lookng at
about 200 recipe - every kind of ingredients you cuod think of., I just want
to ake a small batch in new ice cream maker - plain vanilla custard. Thanks.

In article >,
(Snowfeet1) wrote:

> Does anyone have a recipe for a killer frozen vanilla custard. I've lookng at
> about 200 recipe - every kind of ingredients you cuod think of., I just want
> to ake a small batch in new ice cream maker - plain vanilla custard. Thanks.

I can't find my recipe offhand, but the one key I've found is to choose
a recipe that uses vanilla beans rather than vanilla extract. Other than
that, the differences don't seem to be dramatic.

E.g.,
<http://www.foodtv.com/food/recipes/r..._11985,00.html
>
<http://southernfood.about.com/library/rec00/bl00715e.htm>

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In article >,
(Snowfeet1) wrote:

> Does anyone have a recipe for a killer frozen vanilla custard. I've lookng at
> about 200 recipe - every kind of ingredients you cuod think of., I just want
> to ake a small batch in new ice cream maker - plain vanilla custard. Thanks.

I can't find my recipe offhand, but the one key I've found is to choose
a recipe that uses vanilla beans rather than vanilla extract. Other than
that, the differences don't seem to be dramatic.

E.g.,
<http://www.foodtv.com/food/recipes/r..._11985,00.html
>
<http://southernfood.about.com/library/rec00/bl00715e.htm>

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

"Snowfeet1" > wrote in message
...
> Does anyone have a recipe for a killer frozen vanilla custard. I've
lookng at
> about 200 recipe - every kind of ingredients you cuod think of., I just
want
> to ake a small batch in new ice cream maker - plain vanilla custard.
Thanks.

Here is a start.

Charlie

CUSTARD ICE CREAM



This ice cream is less sweet than most and is perfect when served with
sauces.

Source: Rival booklet


5 eggs, slightly beaten
1.25 cups sugar
1/2 tsp. salt
6 cups milk, scalded
4 cups heavy cream
2 tbs. vanilla


Combine eggs, sugar and salt in a saucepan. Pour hot milk over egg mixture
carefully, stirring constantly. Cook over low heat until mixture coats a
spoon. Chill in refrigerator. Stir in cream and vanilla. Pour into freezer.

VANILLA ICE CREAM


Custard based
Source: Rival booklet

2.25 cups sugar
6 tbs. flour
1/2 tsp. salt
5 cups milk, scalded
6 eggs, beaten
4 cups heavy cream
4.5 tsp. vanilla

Combine sugar, flour and salt in saucepan. Slowly stir in hot milk. Cook
over low heat for about 10 minutes, stirring constantly until mixture is
thickened. Mix small amount of hot mixture into beaten eggs. Add back to hot
mixture and cook 1 minute longer. Chill in refrigerator. Add cream and
vanilla. Pour into gallon freezer.

Note: for extra richness use all cream replacing the milk.

"Snowfeet1" > wrote in message
...
> Does anyone have a recipe for a killer frozen vanilla custard. I've
lookng at
> about 200 recipe - every kind of ingredients you cuod think of., I just
want
> to ake a small batch in new ice cream maker - plain vanilla custard.
Thanks.

Here is a start.

Charlie

CUSTARD ICE CREAM



This ice cream is less sweet than most and is perfect when served with
sauces.

Source: Rival booklet


5 eggs, slightly beaten
1.25 cups sugar
1/2 tsp. salt
6 cups milk, scalded
4 cups heavy cream
2 tbs. vanilla


Combine eggs, sugar and salt in a saucepan. Pour hot milk over egg mixture
carefully, stirring constantly. Cook over low heat until mixture coats a
spoon. Chill in refrigerator. Stir in cream and vanilla. Pour into freezer.

VANILLA ICE CREAM


Custard based
Source: Rival booklet

2.25 cups sugar
6 tbs. flour
1/2 tsp. salt
5 cups milk, scalded
6 eggs, beaten
4 cups heavy cream
4.5 tsp. vanilla

Combine sugar, flour and salt in saucepan. Slowly stir in hot milk. Cook
over low heat for about 10 minutes, stirring constantly until mixture is
thickened. Mix small amount of hot mixture into beaten eggs. Add back to hot
mixture and cook 1 minute longer. Chill in refrigerator. Add cream and
vanilla. Pour into gallon freezer.

Note: for extra richness use all cream replacing the milk.