SUGAR-FREE FROZEN CUSTARD
By Gloria Pitzer, as seen in… Sugar-Free Recipes (Secret RecipesTM, St. Clair, MI; Nov. 1987, p. 11).
INGREDIENTS:
2 cups milk
2 TB cornstarch
5-6 packets Sweet & Low (granulated sugar substitute)
Dash of salt (optional)
1 tsp vanilla
3 raw eggs, separated
2 TB butter or margarine, melted & cooled
½ pint heavy whipping cream
Pinch of [additional] salt
INSTRUCTIONS:
Put through blender: milk, cornstarch, 2 Sweet & Low packets, dash of salt (optional), vanilla, egg yolks, and butter or margarine. Use high speed [of electric mixer], 1 minute – with on/off [agitation] – or until completely smooth. Refrigerate mixture 1 hour, covered in plastic wrap.
Remove from refrigerator & beat whipping cream with pinch of salt & 2 packets Sweet & Low, until cream is very thick and holds its shape when beaters are removed. Additional sweetener may be added, to taste, if you wish. Fold the chilled milk-cornstarch mixture into the whipped cream, using rubber, bowl scraper & do it carefully so not to reduce the volume too much.
Freeze until solid. Break up mixture in chilled bowl. Beat with electric mixer un til smooth. Set aside. Beat egg whites very stiff, with 1 packet Sweet & Low. On lowest speed of electric mixer, beat the whites into the whipped cream mixture. Freeze again, until firm enough to scoop. Makes about 3 pints.
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