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Name: Frozen Custard
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 Eggs; 2 c milk; 2 tb Flour; 1 tb Butter; 1 c Sugar; 1 cn Milk, condensed; 2 ts Vanilla; 1 ds Salt

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INGREDIENTS

2 Eggs
2 c milk
2 tb Flour
1 tb Butter
1 c Sugar
1 cn Milk, condensed
2 ts Vanilla
1 ds Salt

Servings

INSTRUCTIONS

Combine milk, flour, sugar, salt, and butter, and cook until slightly thickened. Beat eggs and add slowly to hot custard, beating briskly. Cook over medium heat, stirring constantly for a few more minutes. Remove from heat and add condensed milk and vanilla. Stir well. NOTE [from the contributor]: This is just the right amount for my half-gallon freezer. This was my mothers recipe, and she used to call it "Daisys low-cal custard." The nice thing about it is that you usually have all the ingredients on hand. Of course, you can add fresh fruits if you like, but I usually make it plain and let people use whatever topping they choose. This recipe is from "The National Recovery Act All-Dessert Cookbook" put out by Radio 85, KOA, in Denver. The book is a collection of recipes from listeners, I suppose, of this powerful station. This one is from Marcia Wilcoxon of Albion, NE. Source: _The National Recovery Act All-Dessert Cookbook_ Posted on GEnie by L.LEWIS13 [Lee], May 11, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

NOTES

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Frozen Custard

2 Eggs
2 c milk
2 tb Flour
1 tb Butter
1 c Sugar
1 cn Milk, condensed
2 ts Vanilla
1 ds Salt

Combine milk, flour, sugar, salt, and butter, and cook until slightly  thickened.  Beat eggs and add slowly to hot custard, beating briskly. Cook  over medium heat, stirring constantly for a few more minutes. Remove from  heat and add condensed milk and vanilla.  Stir well.    NOTE [from the contributor]:  This is just the right amount for my  half-gallon freezer.  This was my mothers recipe, and she used to call it  "Daisys low-cal custard." The nice thing about it is that you usually have  all the ingredients on hand. Of course, you can add fresh fruits if you  like, but I usually make it plain and let people use whatever topping they  choose.    This recipe is from "The National Recovery Act All-Dessert Cookbook" put  out by Radio 85, KOA, in Denver. The book is a collection of recipes from  listeners, I suppose, of this powerful station.  This one is from Marcia  Wilcoxon of Albion, NE.    Source: _The National Recovery Act All-Dessert Cookbook_ Posted on GEnie by  L.LEWIS13 [Lee], May 11,     1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT  Cookbook echo moderator, net/node 004/005

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Nutrition

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Serving Size: 1 Serving (1674g)
Recipe Makes: 1 Servings

Calories: 4610
Calories from Fat: 895 (19%)

Amt Per Serving		% DV

	Total Fat 99.5g	133 %
	Saturated Fat 46.8g	234 %
	Monounsaturated Fat 32.7g
	Polyunsanturated Fat 8.8g
Cholesterol 2294.7mg		706 %
Sodium 1353.9mg		47 %
Potassium 2432.1mg		64 %
Total Carbohydrate 848.4g		250 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 847.7g
Protein 101.5g		145 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4610

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