First you will need to make your custard base...
For 4 QUARTS:
4 eggs
2 1/4 c. sugar
2 cans evaporated milk
5 c. Heavy cream
4 1/2 tsp. vanilla
1/2 tsp. salt
1 can Eagle Brand milk (optional)
Beat eggs until foamy. Add sugar and evaporated milk, stir until sugar is dissolved. Cook on medium heat until thick like pudding. Cool to at least room tempeture, not less than two hours, we try to make ours the night before and chill overnight in the fridge.
Next, stir in remaining ingredients and mix extremely well. Pour into your ice cream maker and follow manifactures instructions, using the rock salt and ice method. While ice cream is freezing you can get the S'More toppings ready for the fun.
For Individual Servings... (We prep this ahead of time if we are serving a lot of guests or friends)
Serve with cracker crumbs, chocolate chip and marshmallows.
2 1/4 c. sugar
2 cans evaporated milk
5 c. Heavy cream
4 1/2 tsp. vanilla
1/2 tsp. salt
1 can Eagle Brand milk (optional)
Beat eggs until foamy. Add sugar and evaporated milk, stir until sugar is dissolved. Cook on medium heat until thick like pudding. Cool to at least room tempeture, not less than two hours, we try to make ours the night before and chill overnight in the fridge.
Next, stir in remaining ingredients and mix extremely well. Pour into your ice cream maker and follow manifactures instructions, using the rock salt and ice method. While ice cream is freezing you can get the S'More toppings ready for the fun.
For Individual Servings... (We prep this ahead of time if we are serving a lot of guests or friends)
1 graham cracker (crumbs)
1 tablespoon mini chocolate chips
6-8 mini marshmallowsServe with cracker crumbs, chocolate chip and marshmallows.
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