From Paulette Vickery's Recipe Collection

Frozen Custard

desserts

2 cup milk
3 each egg yolks
1/4 teaspoon salt
2 cup lite or table cream
4 teaspoon vanilla

Scald milk in a double boiler. Do not boil, as milk will curdle. Beat egg yolks, sugar, and salt. Pour scalded milk over beaten egg mixture. Add egg mixture to double boiler, and cook until mixture coats the back of a spoon. Allow mixture to cool. Add the cream or Half and Half. Freeze according to ice cream freezer directions. Makes 2 quarts.

Yield: 24 servings



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