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Creamy Vanilla Custard Ice Cream

 Creamy Vanilla Custard Ice Cream
This ice cream is a classic and scrumptious use for milk and whipping cream. It is the most wonderful custard I've ever tasted, and my family and guests have loved it for years.—Margaret Gage, Roseboom, New York
12 ServingsPrep: 15 min. + chilling Process: 20 min./batch + freezing


  • 2 cups whole milk
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 2 eggs, lightly beaten
  • 2 cups heavy whipping cream
  • 2 tablespoons McCormick® Pure Vanilla Extract
  • Colored sprinkles, optional


  • In a large saucepan, heat milk to 175°; stir in sugar and salt
  • until dissolved. Whisk a small amount of hot mixture into the eggs.
  • Return all to the pan, whisking constantly. Cook and stir over low
  • heat until mixture reaches at least 160° and coats the back of a
  • metal spoon.
  • Remove from the heat. Cool quickly by placing pan in a bowl of ice
  • water; stir for 2 minutes. Stir in whipping cream and vanilla. Press
  • waxed paper onto surface of custard. Refrigerate for several hours
  • or overnight.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to manufacturer’s directions. Refrigerate remaining mixture until
  • ready to freeze. When ice cream is frozen, transfer to a freezer

2 of 2

Creamy Vanilla Custard Ice Cream (continued)

Directions (continued)

  • container; freeze for 2-4 hours before serving. Garnish with
  • sprinkles if desired.
  • Yield: 1-1/2 quarts.
Nutritional Facts: 1/2 cup (calculated without sprinkles) equals 227 calories, 17 g fat (10 g saturated fat), 95 mg cholesterol, 70 mg sodium, 16 g carbohydrate, 0 fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.