Custard Ice Cream from New York Times Menu Cookbook by Craig Claiborne
Combine eggs, salt and sugar. Slowly add milk. Heat, stirring, until the mixture coats the back of the spoon. Do not allow to boil. Cool and chill. Add cream an
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Ingredients
- 5 cups milk, scalded
- 1¼ cups sugar
- 2 tablespoons vanilla extract
- 5 cups heavy cream
- ½ teaspoon salt
- 5 eggs, lightly beaten
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