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2 c. skim milk
2 eggs
4 tbsp. sugar
1 tsp. vanilla
1 quart-sized zip closer freezer bag
1 gallon-sized zip closure freezer bag
5 c. crushed ice or ice cubes
5 tbsp. rock salt
In small saucepan, beat together milk, eggs, and sugar. Cook over
medium heat, stirring constantly. (Or, place ingredients in microwave
safe bowl and beat. Cover and cook in microwave on medium power
for 1 minute. Beat with whisk and continue cooking at 20 second
intervals, beating after each interval.)
Continue cooking until custard mixture reaches 160 degrees F or
until it lightly coats the back of a metal spoon. Stir in vanilla.
Cover and cool completely in refrigerator.
Place custard mixture in quart-sized zip closure freezer bag and
seal. (Reinforce closure with duct tape, if desired.) Open gallon-sized
zip closure bag; add ice, rock salt and sealed quart-sized bag filled
with custard mixture. Seal gallon-sized bag and massage for 8-10
minutes.
Once frozen, leave custard in bag of ice for 5-10 minutes and allow
ripening, if desired. Remove quart-sized bag of custard, open and
enjoy!
Variations: You may substitute liquid pasteurized eggs for shell
eggs. If doing so, the custard does not need to be cooked prior
to freezing.
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