Old-Time Custard Ice Cream Recipe

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Old-Time Custard Ice Cream Recipe
Old-Time Custard Ice Cream Recipe photo by Taste of Home
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Old-Time Custard Ice Cream Recipe

Read Reviews
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I think my most memorable summertime dessert 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
MAKES:
22 servings
TOTAL TIME:
Prep: 55 min. + chilling Process: 55 min./batch + freezing
MAKES:
22 servings
TOTAL TIME:
Prep: 55 min. + chilling Process: 55 min./batch + freezing

Ingredients

  • 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 vanilla extract

Directions

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 expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture. Yield: 2-3/4 quarts.
Originally published as Old-Time Custard Ice Cream in Country Woman August/September 2013, p28

Nutritional Facts

1/2 cup: 252 calories, 18g fat (11g saturated fat), 88mg cholesterol, 98mg sodium, 18g carbohydrate (17g sugars, 0 fiber), 4g protein.

  • 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 vanilla extract
  1. 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.
  2. 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.
  3. 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.
  4. 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 expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture. Yield: 2-3/4 quarts.
Originally published as Old-Time Custard Ice Cream in Country Woman August/September 2013, p28

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Reviews forOld-Time Custard Ice Cream

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MY REVIEW
Semw User ID: 1624924 226238
Reviewed May. 12, 2015

"Randy, to answer your question, you need to cool the custard mixture in the refrigerator prior to freezing it in an ice cream maker. In step 3, it says to refrigerate the custard mixture for several hours or overnight. In step 4, it gives the instructions for freezing the ice cream in the ice cream maker."

MY REVIEW
RandylB88 User ID: 7247750 144315
Reviewed Aug. 8, 2014

"I am about to make this recipe...but just wanted to verify that it goes in the fridge overnight and not the freezer"

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