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Custard Ice Cream's picture
  Egg yolks 3
  Sugar 1 Cup (16 tbs)
  Flour 3 Tablespoon
  Milk 3 Cup (48 tbs)
  Heavy cream/Evaporated milk 1 1⁄2 Cup (24 tbs), whipped
  Vanilla 2 Teaspoon

1. Beat the egg yolks until lemon-colored; mix the sugar and flour and gradually add to the eggs; beat vigorously. Add the milk and mix well.
2. Put over simmering water and cook, stirring 5 minutes. Let it cool.
3. If making in a freezer, add the cold cream and vanilla, and freeze. If freezing in a refrigerator, pour the custard into the freezing tray and freeze to a mush.
4. Remove the tray, scrape the mush out into a chilled mixing bowl, beat and fold in the cold whipped cream or milk and vanilla. Continue to freeze until firm, 2 to 4 hours.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2758 Calories from Fat 1480

% Daily Value*

Total Fat 168 g257.9%

Saturated Fat 99.9 g499.6%

Trans Fat 0 g

Cholesterol 1116.3 mg372.1%

Sodium 431.4 mg18%

Total Carbohydrates 283 g94.3%

Dietary Fiber 1.2 g4.9%

Sugars 237.5 g

Protein 41 g82%

Vitamin A 132.6% Vitamin C 3.6%

Calcium 106.8% Iron 20.3%

*Based on a 2000 Calorie diet

Custard Ice Cream Recipe