FAQ
Q: Can I make this recipe without an ice cream maker?
A: Yes, you can. Pour the custard into a shallow dish and freeze, stirring every 30 minutes until it reaches a creamy consistency.
Q: How can I prevent my custard from curdling?
A: Make sure to temper the egg yolks slowly with the hot cream mixture and cook the custard over low heat, stirring constantly.
Q: Can I use a different type of milk?
A: While whole milk provides the best texture, you can substitute with 2% milk. Avoid using skim milk, as it will result in a less creamy ice cream.
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