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Vanilla Custard Ice Cream

 Vanilla Custard Ice Cream
"When we were growing up on the farm, homemade ice cream was our favorite dessert," recalls Lucile Proctor of Panguitch, Utah, who now makes it for her own family. Enjoy her recipe "solo" or topped with sauce, fruit or nuts for a spectacular sundae.
24 ServingsPrep: 20 min. + chilling Process: 20 min. + freezing


  • 1 tablespoon butter
  • 6 cups milk
  • 2-1/4 cups sugar, divided
  • 6 tablespoons all-purpose flour
  • 6 eggs, separated
  • 3 cups heavy whipping cream
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • Sliced strawberries or other fresh fruit, optional


  • In a Dutch oven, melt butter. Pour in milk and 1 cup of sugar. Bring
  • to a boil over medium-high heat, stirring occasionally.
  • Combine flour and remaining sugar; add to pan. Bring to a boil,
  • stirring constantly. Cook and stir for 2 minutes; remove from the
  • heat.
  • In a bowl, beat egg whites until stiff peaks form. While beating,
  • gradually add yolks. Stir in 1 cup of hot milk mixture. Return all
  • to kettle; cook and stir for 2 minutes (do not boil). Chill. Add
  • cream and vanilla; mix well.
  • Freeze in an ice cream maker according to manufacturer's directions.
  • Serve with fruit if desired. Yield: about 3 quarts.

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Vanilla Custard Ice Cream (continued)

Nutritional Facts: 1 serving (1/2 cup) equals 244 calories, 15 g fat (9 g saturated fat), 103 mg cholesterol, 62 mg sodium, 24 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.