Instructions:
1. In a medium saucepan combine the milk,
sugar, salt, and coffee granules. Cook over
medium heat stirring occasionally until
steaming. Reduce the heat to low.
2. Lightly beat the egg yolks in a small bowl.
Slowly pour half the hot milk into the
eggs while whisking continuously. Return
the mixture to the pot and cook over
medium heat, stirring occasionally, until
thickened, about 5 minutes.
3. Strain the custard through a fine-mesh
sieve set over a medium bowl. Cover it
with plastic wrap, allowing it to touch the
surface of the custard to prevent a skin
from forming. Refrigerate until cold.
4. When ready to make the ice cream, whisk
the cream and vanilla into the custard
until smooth. Churn in an ice cream
maker according to the manufacturer's
instructions.
5. Enjoy right away or transfer to a freezer-
safe container. The ice cream will keep for
up to 2 weeks.
Mermaid Ice Cream
Source: homemadeinterest.com
3.
4.
5.
6.
7.
8.
cream and the vanilla. Mix on high until
stiff peaks form.
Add the sweetened condensed milk to
the whipped cream and gently fold it
together.
Separate the ice cream mixture into four
bowl and use food coloring to color each
bowl one of your mermaid colors. Stir
the food coloring in until it is thoroughly
mixed.
Get the loaf pan from the freezer and add
the colored ice cream mixture to the bowl
a few scoops at a time alternating colors
and layering them on top of one another.
When all of the ice cream mixture is in the
loaf pan take a knife and drag it through
the mixture 2 or 3 times.
Top with your sprinkles.
Cover the loaf pan with plastic wrap and
freeze for 5-6 hours.
NO
Machine
Required
Ingredients:
• 2 c Heavy Cream
• 14 oz Sweetened condensed milk
• 2 tsp Vanilla Extract
• Food Coloring (your favorite mermaid
colors)
• Any sprinkles you would like to use.
Instructions:
1. Place a metal or glass (check that is it ok
to freeze) loaf pan in the freezer.
2. In the bowl of your mixer add the heavy
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July 2018
INSIGHT