|Puddings Custards and Flans|
|by Linda Zimmerman|
A new addition to the best-selling series that includes Muffins and Biscuits and Scones, this is a jewel of a cookbook devoted to soothing food wi...
1 - 10 of 82 for frozen custard
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Combine all ingredients. Cook in a double boiler until thick, cool, add half c. each of nuts and figs. Add one tsp. vanilla extract and put mixture ...
Separate egg yolks from white and set whites aside. Beat egg yolks until light and creamy. In the top of a double boiler, combine sugar and lemon ...
1. Heat milk in the top of double boiler over boiling water. 2. Mix together eggs, sugar and salt. Gradually stir in the hot milk, mixing constantly. ...
In one bowl mix: In another bowl whip: Whip until stiff but not dry. Mix ingredients of both bowls together. Crush 11 (4 sections to each) graham ...
Combine milk and ... stirring constantly, until custard is thick and ... well blended. Place in a lightly oiled 8-cup souffle dish and freeze until hard.
Separate eggs; mix ... fold into cool custard. Beat cream ... crumbs and sprinkle 1/2 into pan. Add lemon mixture, and sprinkle rest of crumbs on top. Freeze.
Scald 2 quarts ... cook, stirring until custard coats spoon. Remove ... add vanilla, and cool. When ready to freeze add evaporated milk. Makes 3 quarts.
Beat egg yolks ... stir into hot custard until it is ... whipped cream. Pour into pan and chill. Can be served refrigerated or frozen. Serve with strawberries.
Combine the above ... until thickened, like custard. Cool slightly. ... cup crushed vanilla wafers. Pour in the filling. Sprinkle with more crumbs. Freeze.
Place the flour, ... into the hot custard. Cook 2 ... in the whipped cream and freeze until firm. Let soften a few minutes and scoop into cups or cones.
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