Recipe - Frozen Custard For Hand-Crank Freezer

2 cup Milk
Three fourths cup Sugar
2 Eggs
1 tablespoon Vanilla extract
2 cup Light cream, *see note

* You can substitute evaporated milk for part or all of the light cream.

1. Combine milk and sugar in a microwavesafe bowl. Microwave for 3 minutes
on high or until hot. 2. Beat eggs, adding a bit of the hot milk mixture.
Combine rest of hot milk mixture with the eggs. Beat with a rotary beater
until blended well. Microwave for 5 minutes at medium temperature. 3. Beat
WELL and continue cooking for 56 minutes longer, or until it comes to a
boil and thickens. Then beat lightly. Cool COMPLETELY and add vanilla. 4.
Prepare ice cream freezer according to manufacturer's directions. Pour the
cooked custard AND 2 cups light cream into freezer and freeze as directed.

NOTES : This ice cream is safe because the egg yolks are cooked for this
recipe. Variation: Omit the vanilla and add 2 cups chopped strawberries
mixed with One fourth cup sugar. Add this just before pouring into freezer.
Recipe by: Jo Anne Merrill Posted to MCRecipe Digest V1 #578 by Sherry
Zeiss zeiss@tab.com on Apr 19, 1997