- 1-1/2 cups sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 4 cups whole milk
- 4 eggs, lightly beaten
- 2 pints heavy whipping cream
- 3 tablespoons vanilla extract
- In a large heavy saucepan, combine sugar, flour and salt. Gradually add milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
- In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately.
- Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
- Stir cream and vanilla into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture. Yield: 2-3/4 quarts.
Originally published as Old-Time Custard Ice Cream in Country Woman August/September 2013, p28
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed Aug. 8, 2014
I am about to make this recipe...but just wanted to verify that it goes in the fridge overnight and not the freezer