Frozen Graham Custard
Yield
1 batchPrep
20 minCook
0 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | teaspoons |
lemon juice
|
|
| 1 ⅓ | cups |
evaporated milk
chilled |
|
| ¾ | cup |
graham cracker crumbs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 118 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 1E+1 | ml |
lemon juice
|
|
| 315 | ml |
evaporated milk
chilled |
|
| 177 | ml |
graham cracker crumbs
|
*
|
Directions
Grease refrigerator freezing tray thoroughly.
Coat sides and bottom of tray with half the graham cracker crumbs, reserving the remainder for topping.
Beat eggs.
Add sugar and vanilla. Continue beating until sugar is dissolved.
Add lemon juice to chilled milk and whip until stiff.
Fold in egg mixture, pour at once into freezing tray and sprinkle remaining cracker crumbs over top.
Freeze until firm. Cut into squares.
