Ice Cream Custard - cooking recipe

Ingredients

2 eggs, beaten
1 1/4 c. sugar
2 c. condensed milk
1 c. whipping cream
3 c. fresh fruit (peaches, strawberries, etc.)
1 Tbsp. vanilla extract
1/4 tsp. salt

Preparation

In a medium saucepan, beat together eggs, milk, sugar and salt.
Cook over a low heat, stirring constantly, until mixture is thick enough to coat metal spoon and reaches at least 160\u00b0.
Cool quickly by setting pan in ice or cool water, stirring for few minutes. Add desired fruit.
Cover and refrigerate until thoroughly chilled, at least 1 hour.
When ready to freeze, mix together chilled custard, whipping cream and vanilla.
Pour into a 1-gallon ice cream freezer can.
Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt. Transfer to freezer containers once freezing is completed.
Place in freezer until firm.
Makes 1 1/2 to 2 quarts.