I made this recipe for 7 (because that came out to 3 eggs). I used 2/3 cup of turbinado (raw) sugar instead of the 1C and 3 TBS white sugar it called for and I would still cut that in half. Of the 4 & 2/3C milk, I used 2C Rice milk, 1 can evaporated, and the rest heavy/whipping cream. I also added a splash each of vanilla and almond extracts. I'm pretty sure I cooked it too long because it started to get little bits in it. It stayed thinner than spoonable, though the recipe does not specify if this is like the drink called boiled custard you find in The South around the holidays or the kind you eat with a spoon. All in all I think it was pretty darn good considering all the changes I made and the over cooking. Great taste, and it freezes VERY nicely!!! Like really good ice cream!
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I made this recipe for 7 (because that came out to 3 eggs). I used 2/3 cup of turbinado (raw)...