Salty Vanilla Frozen Custard (Jeni's Splendid Ice Cream Desserts, modified)
660g whole milk (2 3/4c)
120g egg yolks (6 large)
30g neufchatel (2T cream cheese)
4g salt (3/4tsp)
15g vanilla (1T)
240g cream (1c)
150g sugar (3/4c)
25g tapioca syrup (2T corn syrup)
6g tapioca starch (1 2/3T cornstarch)
Paul's Egg Custard Tart Dough
Whisk together: 25g ground almonds (we did not skin them)
165g flour
Rub in 120g butter. Stir in 55g sugar (we used vanilla sugar). Work in 1 egg. Form into disc and chill.
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