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
instructions.
Makes 2 gallons.
Custard

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