Old-fashioned-Style Custard Ice Cream

I do not have ice when I get married before the year 1994, but we receive a manufacturer frozen treat as a wedding gift, so I started to plunder the world who make a frozen dessert. After extensive testing I’ve come with this basic recipe is very tasty ice cream is perfect in both texture and taste.

The recipe makes about half a gallon. Once you have the shot of him, this process goes very quickly. I do about once a week throughout the summer on special occasions and the rest of the year. The whole family loves it.

2 cups milk
¾ cup sugar
1 T. cornstarch
1 / 8 v. tea. salt
2 eggs, separated
1 cup goat milk

Combine sugar, cornstarch and salt in medium saucepan. Add to Susu hot and very hot. Refrigerate the egg white. Beat the egg yolks. Add a cup of hot mixture, stirring constantly. Add the mixture of all in the milk and heat in the media, stirring constantly to 160 degrees F. Cool for two hours at night. Strain cream mixture. Beat the egg whites until severe forms of art. Whip cream and add egg white and cream of the cream mix. Freeze in ice cream maker. Ripen in the refrigerator.

This is the mode of a variety of tastes I do, while using the same basic recipe above.

French Vanilla: 1 T. Add vanilla base mix.

Toasted Marshmallow: Reduce sugar only son. Add 1 c. tea. vanilla cream to mixture. Spread half a bag of marshmallows in a large foil-covered pan and roast in oven until brown, about 15 minutes at 350 degrees. Add to the finished dessert, chop and mix

Coconut: Add ½ tsp tea. vanilla and 2 / 3 c. tea. coconut extract to the mixture. Add ½ cup toasted coconut for dessert finished before maturation.

Banana Cream Pie: two banana pulp in a blender with a little rest for the cream mixture and add ice cream with ½ tsp tea. vanilla. Made about three dozen small disk of pie crust (bake at 350 degrees for 15 minutes) and mix with ice cream before the end of maturation.

Cherry: Add ½ tsp tea. and 1 c. Tea vanilla. extracted from the cherry at the base of the mixture. Add ½ cup chopped maraschino cherries to finish dessert before ripening.

Strawberry: Reduce sugar a son. Add ½ tsp tea. vanilla and sugar and two cups of strawberry puree the mixture basic.

Peach: Add ½ tsp tea. Vanilla, 15 oz can sliced peaches in syrup, puree the mixture basic.

Watermelon Gelato: Add 1-2 cups pureed watermelon, half the 3-oz. Jello package of water, and about 8 drops red food coloring and 2 drops of yellow food coloring basic mixture.

Lemon Custard: Add ½ tsp tea. mixture of basic vanilla. Add a small package of instant pudding with lemon ice cream at the end of maturation before and stir well.

Orange Spice: Add ¼ cup orange juice concentrate and 1 c. tea. cinnamon and whipped cream to the cream mix.

Rum Ginger: Add 2 c. tea. rum extract and ½ c. tea. ginger and whipped cream to the cream mix.

Pumpkin: Add ½ cup of canned pumpkin, ½ tsp tea. vanilla ¼ c. tea. each cinnamon, nutmeg and ginger, and 1 / 8 v. tea. basic mixture of cloves.

Egg Nog: Cut in half the sugar. Change whipped with 1 ½ cup of eggnog. Add 1 c. tea. ¼ c. Tea and vanilla. the cream and nutmeg and mix eggnog.

Amaretto: Add 1 c. tea. almond extract to the cream mixture and whipped cream.

Chocolate Rum: Add a little cocoa ¼ cup of sugar before adding them to the top of the Susu. Add 2 tsp. rum extract to base mixture.

Chocolate-Marshmallow-Banana: Add scant ¼ cup cocoa to sugar before adding milk at the beginning. Add ½ jar marshmallow cream, and ½ banana to some of cooled custard mixture in blender.

Chocolate Hazelnut Gelato: Add ½ cup Nutella to custard mixture. Add ½ tsp. vanilla to base mixture.

Mint Chocolate Chip: Add ¼ tsp. mint extract and 6 or 7 drops green food coloring to base mixture. Add desired amount of chocolate chips to finished dessert before ripening.

Peppermint: Add ½ tsp. peppermint extract and 3-4 drops red food coloring to custard and whipped cream mixture. Add 1/3 cup finely crushed soft peppermint candies to finished dessert before ripening.

Rootbeer: Add approximately ¼ bottle (to taste) rootbeer concentrate to base mixture.

Pistachio: Cut sugar in half. Add small package instant pistachio pudding to finished ice cream before ripening and stir very well.

Crème Caramel Toffee Crunch Gelato: Add ½ tsp. vanilla to base mixture. Add ½ jar carmel topping and desired amount of toffee bits to finished dessert before ripening and swirl gently.

Strawberry Cheesecake: Add ½ tsp. vanilla and strawberry jam to taste to base mixture. Ten minutes before churning is done, add chopped pieces of partially thawed strawberry cheesecake.

Chocolate Chip Cookie Dough: Add ½ tsp. vanilla to base mixture. Ten minutes before churning is done, add about a third of a tube of cookie dough, partially thawed and chopped.

M&M Malt: Add ½ cup malted milk powder to sugar before adding milk at the beginning. Add desired amount of M&Ms to finished dessert before ripening.