Old-Time Custard Ice Cream Recipe
I think my most memorable summertime desserts for get-togethers has always been homemade ice cream. This recipe is so rich and creamy and the perfect indulgence on a hot summer afternoon.—Martha Self, Montgomery, Texas
- 1-1/2 cups sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 4 cups whole milk
- 4 Eggland's Best Eggs, lightly beaten
- 3 tablespoons vanilla extract
- 2 pints heavy whipping cream
- In a large heavy saucepan, combine the sugar, flour and salt. Gradually add milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
- Whisk a small amount of hot milk 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. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
- Stir cream into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 2-3/4 quarts.
Originally published as Old-Time Custard Ice Cream in Country Woman August/September 2013, p28
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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