Frozen Fench Vanilla Custard

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

Ingredients

Frozen (thawed) or refrigerated liquid whole egg

Milk

Sugar

Honey

Salt

Heavy whipping cream

Vanilla

Total approximate weight

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

64 Oz.

1 Lb. 5Oz.

4 Oz.

0.25 Oz.

64 Oz. Add. Mix until blended. Cover and refrigerate to cool.

2 Oz.

12 Lb. 5.25 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.