Frozen Fench Vanilla Custard
Yield: 48 (1/2 cup) servings/6 quarts
2 Lb. 10 Oz. Mix. Cook on low heat, stirring frequently, until mixture reaches 160°F. Cool in ice bath.
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.