I am having half as many people over for lunch as originally planned and so have twice as much custard base as needed. Since re-frozen homemade ice cream is never as good as freshly churned, I'm hoping I can put the liquid custard in the freezer, unthaw it at a later date and then make ice cream with it. It's a standard egg yolk and cream custard. Otherwise I am going to make two freezers of ice cream and we are all going to have our year's supply of saturated fat in one day!
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