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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 King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 4 cups whole milk
  • 4 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

2 of 2

Old-Time Custard Ice Cream (continued)

Directions (continued)

  • hours before serving. Yield: 2-3/4 quarts.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.