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Custard Ice Cream

Chef.at.Home's picture
Ingredients
  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
Directions

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
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling

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