These are recipes for frozen custard (what ice cream containing eggs is termed formally). Turn them in your ice cream freezer according to the usual instructions. The quantities are for 4-5 quart freezers.
This first recipe showed up at a Novell office party one evening years ago. It was as somptuous as any chocolate dessert should be.
|1 can (16 oz.)||Hershey's Chocolate Syrup®|
|1 pint||whipping cream|
|2 cans||evaporated milk|
|1 10 oz. bottle||maraschino cherries with juice|
|—||milk to fill can to ¾ full|
1. Heat sauce pan to blend sugar, flour, eggs and evaporated milk. Cook over medium heat stirring always until mixture thickens and coats spoon (about 20 minutes). Strain into a container for cooling. Cool thoroughly.
2. Pour into freezer can, add chocolate and cream whipped. Add in enough milk to fill ¾ full. Freeze.
Simple, no-nonsense recipe for freezing fruit and cream. This is my basic recipe.
|1-1½ lb.||fruit (strawberries, blueberries, blackberries, peaches, etc.)|
1. Beat eggs until lemony and blend with sugar, salt and 1 quart of half-and-half. Cook over medium heat stirring always until mixture thickens and coats back of wooden spoon (or silicon spatula/scraper). Strain into a container for cooling. Cool thoroughly.
Note: It is possible to skip formally making a custard out of the eggs and dairy. Just mix it all cold. It will be a little less creamy, but no less tasty. If you’re squeamish about the 1 in 20,000 eggs that might be infected with a little salmonella and someone with weak health will be eating, you might put your mind at ease by at least heating the ingredients to 145° Fahrenheit.
You can soften a package of gelatin in a cup of the half-and-half, then blend it well into the ingredients in step 1 to compensate for choosing to leave the custard ingredients cold.
2. Add fruit, some of it puréed, and vanilla. It’s nice, in the case of strawberries, to purée most of the fruit, but then fold in thin-cut slices too. Freeze.