lundi 23 juin 2014

Custard Ice Cream, Texas-Style

3 cups milk, scalded (180 degrees F)
1 1/2 cups granulated sugar
4 tablespoons flour
3 eggs, slightly beaten
1/2 teaspoon salt
1 tablespoon (or more) vanilla extract
1 cup Karo® syrup
1 can sweetened condensed milk
2 cups half and half
1 can condensed milk
Milk to fill container
To scalded milk, add mixture of sugar, flour, eggs and salt. Stir constantly and cook until thick. Add
vanilla extract, Karo® syrup and sweetened condensed milk. Pour into ice cream make can. Add half
and half and condensed milk. Finish filling with milk and freeze according to ice cream maker's
Makes 2 gallons.

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