"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.
Recommended: 26 Good Old-Fashioned Custard Desserts
VERIFIED BY Taste of Home Test Kitchen
- 1 tablespoon butter or margarine
- 6 cups milk
- 2-1/4 cups sugar, divided
- 6 tablespoons all-purpose flour
- 6 eggs, separated
- 3 cups heavy cream
- 1 tablespoon vanilla extract
- Sliced strawberries or other fresh fruit, optional
- In a large kettle, melt butter to coat the bottom. 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 kettle. Bring to a boil, stirring constantly. Cook and stir for 2 minutes; remove from the heat. In a mixing 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.
Originally published as Vanilla Custard Ice Cream in Taste of Home June/July 1994, p67