Too much stirring will break down the structure of the thickened custard and result in a thin consistency.Beginners may want to cook the custard sauce in a double boiler over simmering water. pitted pureed dark sweet fresh cherries or 1 can (16 to 17 oz.) Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. Add one tsp. It tastes very good, and it's very creamy, but after the creaminess there's a slight dryness or chalkiness in the background. Mix well. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/7\/70\/Make-Frozen-Custard-Step-1.jpg\/v4-460px-Make-Frozen-Custard-Step-1.jpg","bigUrl":"\/images\/thumb\/7\/70\/Make-Frozen-Custard-Step-1.jpg\/aid4654723-v4-728px-Make-Frozen-Custard-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"
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