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.