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Homemade Frozen Custard

 Homemade Frozen Custard
My siblings and I had a hard time finding room for dessert after Mom's delicious meals, but when we were ready, we could count on a rich creamy bowl of frozen custard. It's a comforting treat! -Judy Clark, Elkhart, Indiana
12 ServingsPrep: 20 min. + freezing


  • 4 cups milk
  • 1-1/4 cups sugar
  • 1/3 cup cornstarch
  • 1/8 teaspoon salt
  • 4 eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 2 tablespoons McCormick® Pure Vanilla Extract


  • In a large saucepan, heat milk to 175°; stir in the sugar,
  • cornstarch and salt until dissolved. Whisk a small amount of the 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 condensed milk 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 the manufacturer’s directions. Refrigerate remaining mixture
  • until ready to freeze. When ice cream is frozen, transfer to a
  • freezer container; freeze for 2-4 hours before serving.
  • Yield: 1-1/2 quarts.