- 4 cups milk
- 4 eggs
- 1-1/4 cups sugar
- 1/3 cup cornstarch
- 1/8 teaspoon salt
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons vanilla extract
- In a large heavy saucepan, bring milk to a boil. Meanwhile, combine the sugar, cornstarch, salt and eggs. Gradually add a small amount of hot milk; return all to the saucepan. Cook and stir until mixture reached at least 160° and coats the back of a metal spoon. Gradually stir in condensed milk and vanilla. Chill for 3-4 hours.
- Fill cylinder of ice cream freezer two thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Yield: 1-1/2 quarts.
Reviews forHomemade Frozen Custard
"I really appreciate that this recipe takes whole eggs, not just yolks. It tastes very good, and it's very creamy, but after the creaminess there's a slight dryness or chalkiness in the background. Probably not everyone would notice, but to me it just isn't quite right."
"Was introduced to frozen custard when pregnant and working in wisconsin every we went they had this and cheese curds had not heard of them put loved it cant get here in ohio."
"Creamy and delicious. I made a few mistakes. I didn't have the ice bath ready beforehand. But I would make it again. It's not too sweet. It's great."
"This looks more like a standard custard based ice cream recipe, rather than a frozen custard recipe. Frozen custard must contain more than 10% butterfat and more than 1.5% egg. This cannot be achieved with whole milk with only 3% butterfat content without adding cream. Further, frozen custard is not made in an ice cream churn as this would introduce too much air into the mix. Frozen custard should have a smoother texture than ice cream."