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Prep 4 hrs
Cook 20 mins
This is a recipe I found from the American Egg Board. I'm posting it for a request from a member for a frozen custard recipe that does not require corn starch :)
- In medium saucepan, beat together eggs, milk, sugar, honey and salt.
- Cook over low heat, stirring constantly, until mixture is thick enough to coat metal spoon and reaches at least 160 degrees.
- Cool quickly by setting pan in ice or cold water and stirring for few minutes.
- Cover and refrigerate until thoroughly chilled, at least 1 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 6 parts ice to 1 part rock salt.
- Transfer to freezer containers and freeze until firm.
Having grown up in New York City, trips to Coney Island, for the original Frozen Custard, were very common. Unfortunately, having moved out of the area for over 25 years, I've only been able to dream of real frozen custard. When I purchased the ice cream maker attachment for my KitchenAid mixer it was the first thing I wanted to make. This recipe is very good. It made a perfect batch of creamy, eggy, vanilla ice cream. I only gave the recipe 3 stars because it tastes nothing like the original Coney Island treat. My daughter, who'd never had the original, loved it. I'd also like to add that the KitchenAid ice maker attachment works great! Once the batch was prepared, it only took about 1/2 hour to reach the soft serve, ready for the freezer state. I've tried several ice cream makers, but this one beats them all by miles!!!
Fantastic flavor and texture! Using my Cuisinart ice cream maker, I processed this in 2 batches (it was too much liquid for one batch). I might use 1/2 cup of sugar next time, as it was pretty sweet.