Recipe: Frozen Custard

Hi Betty,

I found several versions of frozen custard for you. When they say 'freeze', I am assuming they mean to put it in an ice cream maker, but I'm not sure, as I have never made it.

FROZEN CUSTARD

2 c. milk
3 egg yolks
1 c. sugar
1/4 tsp. salt
2 c. light or table cream
4 tsp. vanilla

Scald milk in a double boiler. Beat egg yolks, sugar
and salt. Pour scalded milk over beaten mixture. Return to
double boiler and cook until it coats a spoon. Allow mixture
to cool. Add the cream and vanilla and freeze. Makes approxi-
mately 2 quarts.FROZEN CUSTARD

4 c. milk
2 c. sugar
4 c. light cream
6 egg yolks
1/2 tsp. salt
6 tsp. vanilla

Scald milk in double boiler. Beat egg yolks, sugar and
salt. Pour scalded milk over beaten mixture and return to
double boiler. Cook until it coats spoon. Allow mixture to
cool. Add cream and vanilla; freeze. Makes 1 gallon.OLD-FASHIONED FROZEN CUSTARD

1 1/2 c. milk
3/4 c. sugar
2 egg yolks, slightly beaten
3 Tbsp. vanilla extract
2 c. heavy or light cream
few drops food coloring as
desired

Heat milk until very hot but do not boil. Add sugar and
stir until dissolved. Cool. Slowly pour mixture over the
beaten egg yolks, stirring constantly. Place mixture in a
double boiler and cook, stirring constantly, until mixture
coats the spoon. Remove from heat and chill in refrigerator.
Add vanilla, cream, food coloring and other flavorings. Freeze
according to directions supplied on manufacturer's box.

Flavors if wanted:
Coffee: Add 2 teaspoons instant coffee along with
vanilla.
Chocolate: Mix 4 teaspoons cocoa with sugar before
adding milk.
Fresh fruit: One cup of fruit put in blender. Reduce
vanilla to 1 teaspoon. Add just before adding cream. Chopped
nuts, candies, coconut or pieces of cookies should be added
during last few minutes of churning. Store in freezer for
hardening.FROZEN VANILLA CUSTARD

6 eggs
2 c. milk
1/4 c. sugar
2 Tbsp. honey
1/4 tsp. salt
2 c. whipping cream
1 Tbsp. vanilla extract
6 parts crushed ice to 1 part
rock salt
chopped nuts for garnish

Prepare in 2 quart saucepan. Blend egg with milk,
sugar, honey and salt. Cook over low heat. Do not boil or egg
will curdle. Cover and chill 2 hours. Stir in cream and
vanilla before freezing. Pour into 1-gallon can. Freeze 30
minutes with 6 parts ice to 1 part rock salt. Scoop into
dessert dishes. Yields 1 1/2 quarts ice cream.
Chocolate Frozen Custard: Add 3 squares unsweetened
chocolate to egg milk before cooking.
Strawberry Frozen Custard: Omit vanilla extract, when
partially frozen add 2 cups sweetened fresh strawberries.