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Ingredients:
2 eggs
3/4 cup sugar
2 tablespoons corn
starch
1 cup milk
1 pint heavy whipping cream
Pinch of salt
2 teaspoons vanilla extract
Directions:
You need an electric mixer for this recipe. First crack the two eggs into a bowl. Using the mixer, beat them until they are thick and yellow. Add the cup of milk to the eggs and mix well.
Mix the sugar and corn
starch in a large saucepan. Then add the egg/milk mixture to the saucepan. Cook until the mixture thickens, about 5 minutes, stirring frequently. Then let it cool down to room temperature.
When the custard has cooled, pour it into a freezer-safe bowl and then add the salt and cream. Put it in the freezer for 2 hours or until slushy.
Add the 2 teaspoons of vanilla extract to the mixture. Whip the whole mixture with the mixer for 5 to 10 minutes. Return the bowl to the freezer. Store int the freezer for several hours or even overnight.
Difficulty: Medium
Prep Time: 20 minutes, plus several hours in the freezer
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