Print Options

Back to Old-Time Custard Ice Cream >

Include these items:

Select reviews >

Taste of Home Logo

Old-Time Custard Ice Cream

 Old-Time Custard Ice Cream
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
22 ServingsPrep: 55 min. + chilling Process: 55 min./batch + freezing


  • 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 McCormick® Pure 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

2 of 2

Old-Time Custard Ice Cream (continued)

Directions (continued)

  • expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice
  • cream mixture.
  • Yield: 2-3/4 quarts.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.