Frozen Fench Vanilla Custard

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Yield: 48 (1/2 cup) servings/6 quarts

Ingredients

Milk

2 Lb. 10 Oz. Mix. Cook on low heat, stirring frequently, until mixture reaches 160°F. Cool in ice bath.

64 Oz.

Instructions

Pour chilled mixture into ice cream freezer can(s). Freeze according to directions using 6 parts ice to 1 part rock salt. Transfer to freezing containers. Freeze until firm.