Boiled Custard Ice Cream Recipe
Servings: 10
Ingredients
- 2 quarts. lowfat milk
- 5 Large eggs
- 2 c. sugar
- 1/2 c. flour
- 2 teaspoon pure vanilla
- 1 healthy pinch salt
Directions
- Heat lowfat milk in pan but don't bring to boil. Beat Large eggs and add in to lowfat milk. Blend sugar and flour.
- Slowly pour sugar/flour mix into pan. Stir constantly over low heat till custard begins to thicken.
- When spoon coats with mix, the custard is ready. Add in vanilla and let cold.
- When custard cools, it is ready for the ice cream freezer. Fresh fruit can be added.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 10 servings | |
| Calories 297 | |
| Calories from Fat 39 | 13% |
| Total Fat 4.4g | 6% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 136mg | 6% |
| Potassium 335mg | 10% |
| Total Carbs 54.8g | 15% |
| Dietary Fiber 0.2g | 1% |
| Sugars 50.43g | 34% |
| Protein 10.32g | 17% |
