Custard Ice Cream
Another version of custard. Not so sweet, it is perfect served with sauces.
5 eggs, slightly beaten
1 1/4 cups sugar
1/2 teaspoon salt
6 cups milk, scalded
4 cups heavy cream
2 tablespoons vanilla
Combine eggs, sugar, and salt in saucepan. Carefully pour hot milk over egg mixture, stirring constantly. Cook over low heat until mixture coats a spoon.
Chill in refrigerator. Stir in cream and vanilla. Freeze with your ice cream freezer according to the manufacturers’ instructions.
