standard vanilla: 2 c sugar, 1 c cream, 1.5 c evaporated milk (poor man's cream), 1 tbsp vanilla, 1/2 tsp salt, and milk to the fill line (about 6.5 cups). It came out yummy!
raspberry chocolate truffle frozen custard: 1 big box chocolate pudding mixed according to the directions with 4 cups milk, then add 1 can evaporated milk (about 1.5 cups), 2 tbsp raspberry jam, and 2.5 c more milk, and 1 c sugar. Whip it together and chill. Pour into can, add enough more milk to reach the fill line, and freeze it.
raspberry chocolate truffle frozen custard: 1 big box chocolate pudding mixed according to the directions with 4 cups milk, then add 1 can evaporated milk (about 1.5 cups), 2 tbsp raspberry jam, and 2.5 c more milk, and 1 c sugar. Whip it together and chill. Pour into can, add enough more milk to reach the fill line, and freeze it.
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