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Frozen Custard with Raisins

  • 1 cup sultana raisins
  • 1 quart milk
  • 6 eggs
  • 1 1/2 cup maple syrup
  • 1 pint thin cream
  • 1 tablespoon vanilla
Steam the raisins until they are soft. Heat the milk in a double boiler. Beat the eggs, add the maple syrup, and add this to the milk. Cook until the mixture has thickened, remove from the heat, and stir in the cream and vanilla. Cool and freeze to a mush; then add the raisins and continue freezing until stiff. Serve.

Serves 6 People
Submitted by Cassyjean - Torrington, CT May 19, 2009
15 min 30 min 45 min
Recipe Rascal