Grandma Trojahn's Frozen Custard
3 cups sugar
1 1/2 tsp salt
6 cups whole milk
18 egg yolks
3 tablespoons real vanilla
12 cups heavy cream
Yield 6 quarts.
In a bowl, beat and mix together the egg yolks and sugar until thick. Pour the milk into the mixture of egg yolks and sugar whilst stirring. Pour the mixture into a large sauce pan and heat gently, stirring until the custard thickens (about 180 degrees). Do not boil or the milk is likely to curdle. The custard will form a film over the back of your spoon when its ready. Remove the saucepan from the heat. Leave to cool. When the custard base is cool, stir in the cream. Refrigerate overnight. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.
