“Comfort Food for the Mind, Body, and Soul”: HOMEMADE ORANGE FROZEN CUSTARD
Sunday, March 25, 2012

Home cooking for a new generation. Easy and elegant recipes from the heart and soul created for today's family.  Beef stew recipe included.

By Sharon Fox

1 tablespoon cornstarch 

1 1/2 cups whole milk 

3 large eggs 

1 cup sugar 

1/4 teaspoon kosher salt 

1 1/2 cups heavy cream 

2 teaspoons vanilla extract 

2/3 cup frozen orange juice concentrate, thawed 

4 teaspoons grated orange zest


Whisk the cornstarch and 1/2 cup milk in a small bowl until smooth. Whisk the eggs, sugar and salt in a medium saucepan; whisk in the cornstarch mixture and the remaining 1 cup milk until smooth.

Cook the mixture over low heat, stirring, until thick enough to coat a spoon, 8 to 10 minutes (do not boil). Pour through a fine-mesh sieve into a bowl, then set in refrigerator to chill. Add the cream and stir to combine. Stir in the vanilla, orange juice concentrate and orange zest. Cover and chill until cold.

Freeze the custard in an ice cream maker according to the manufacturer's directions. Scrape into a pastry bag fitted with a large star tip and pipe into cups for that "custard shop" soft serve look, or just dip into bowls! Freeze for a harder ice cream.

"Comfort Food for the Mind, Body, and Soul" is also available in all Barnes and Noble and Books-a-Million Stores!  Order it at the service desk today! ISBN-13: 9780615453729

ISBN-10: 0615453724

Publisher: Southern Hospitality Books. 

For more great recipes, log on to 


This was printed in the March 25, 2012 - April 7, 2012 Edition


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