frozen custard recipes for cuisinart automatic frozen ice cream makers?
Friday, April 9th, 2010 at
4:52 am
My maker is a 1 1/2 quart ice-20 series
FROZEN VANILLA CUSTARD ICE CREAM
2 qts. milk
2 tbsp. flour
1/2 tsp. salt (scant)
2 c. sugar
6 eggs, beaten
1 tbsp. vanilla
1 lg. can evaporated milk or 1 c. light cream
Scald 2 quarts milk in large boiler. (Cover so skim will not form.) Combine dry ingredients and gradually stir into eggs, slowly add to milk and cook, stirring until custard coats spoon. Remove from stove, add vanilla, and cool. When ready to freeze add evaporated milk. Makes 3 quarts.
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search the internet for your brand–that’s how I got the manual for my cuisinart that I lost the manual too. if you can’t find for the series look for one that is close to it!! Happy ice creaming!!
References :
Google for them… I got some really good ice cream and sorbet recipes from there.
References :
FROZEN VANILLA CUSTARD ICE CREAM
2 qts. milk
2 tbsp. flour
1/2 tsp. salt (scant)
2 c. sugar
6 eggs, beaten
1 tbsp. vanilla
1 lg. can evaporated milk or 1 c. light cream
Scald 2 quarts milk in large boiler. (Cover so skim will not form.) Combine dry ingredients and gradually stir into eggs, slowly add to milk and cook, stirring until custard coats spoon. Remove from stove, add vanilla, and cool. When ready to freeze add evaporated milk. Makes 3 quarts.
References :
Don’t start with pastry cream , there are some tricks to making it Look up something called Creme Anglaise -English cream. Make sure that have you a calibrated thermometer available -digital instant reads are the best for this
To convert whatever the recipe calls for into what you need ;change everything to ounces in both recipes. place your new yield[what you need ] on top ,the old yield under it divide, arrive at a number and multiply all the ingredients by that number.
References :
a pro with a couple of degrees and teaching experience