Home Made Custard Ice Cream
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 can fat free condensed milk1can fat free evaporated milk1 quart fat free 1/2 & 1/21 pint heavy whipping cream1 c granulated sugar6 eggs 1 8 inch vanilla bean
Mix 1/2 cup evaporated milk with cornstarch. Heat condensed milk, remaining evaporated milk. fat free 1/2 &1/2, and heavy whipping cream in double boiler, stir corn starch and evaporated milk into mixture in double boiler, cook until slightly thickened. Beat eggs and sugar in mixing bowl. Add small amounts of hot mixture into egg mixture until tempered. Pour egg mixture into milk mixture and cook ten minutes. remove from heat and cool. Place in refrigerator until cold, up to 24 hours. Freeze in ice cream freezer following manufactor instructions.
Serving Size: Makes 20 1/2 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user DOTTIDEAS.
Serving Size: Makes 20 1/2 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user DOTTIDEAS.
Nutritional Info Amount Per Serving
- Calories: 0.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
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