Serves: 12
Total Calories: 245
In a large heavy saucepan, bring milk to a boil. Meanwhile, beat eggs add sugar, cornstarch and salt. Mix well. Gradually add a small amount of hot milk return all to saucepan. Cook and stir constantly for 6-8 minutes or until mixture thickens and coats a spoon. Gradually stir in condensed milk and vanilla mix well. Chill for 3-4 hours. Pour into an ice cream freezer. Freeze according to manufacturer's directions.
© Copyright Reiman Publications, 1993-1997
This Homemade Frozen Custard recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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