Substitute an egg-based ice cream recipe made from a cooked, stirred custard, such as the recipe and variations that follow from the American Egg Board (AEB).
Frozen Custard Ice Cream
Makes 1½ to 2 quarts
- 6 eggs
- 2 cups milk
- 3/4 cup sugar
- 1/4 teaspoon salt
- 2 cups whipping cream
- 1 tablespoon vanilla
- crushed ice
- rock salt
In medium saucepan, beat together eggs, milk, sugar and salt. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees F. Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, at least one hour. When ready to freeze, pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can. Freeze according to manufacturer's directions using six parts ice to one part rock salt. Transfer to freezer containers and freeze until firm.
VARIATIONS:
BANANA NUT: Reduce vanilla to 1½ teaspoons. Cook and cool as above. Stir three large ripe bananas, mashed, and ½ cup chopped toasted pecans into custard mixture. Freeze as above.
CHERRY: Reduce vanilla to 1 teaspoon. Add 2 tablespoons almond extract. Cook and cool as above. Partially freeze. Add 2 pounds pitted pureed dark sweet fresh cherries OR one can (16 to 17 oz.) pitted dark sweet cherries, drained and chopped. Complete freezing.
CHOCOLATE: Add three squares (1 oz. each) unsweetened chocolate to egg mixture. Cook, cool and freeze as above.
PLUM: Reduce vanilla to 1 teaspoon. Cook and cool as above. Partially freeze. Add 1½ pounds pitted, pureed, ripe, fresh plums. Complete freezing.
STRAWBERRY: Omit vanilla. Cook and cool as above. Partially freeze. Add 2 cups sweetened, crushed fresh strawberries. Complete freezing.
This recipe is courtesy of American Egg Board.
