Cooked Custard Ice Cream
Custard Dessert Creams
Last updated 6/12/2012 1:17:37 AM. Recipe ID 48078. Report a problem with this recipe.
Title: Cooked custard ice cream
Yield: 15 Servings
6 Eggs; beaten
1 qt Whole milk
1 2/3 c Evaporated milk
3 c Sugar
1/4 ts Salt
3 tb Vanilla
3 c Whipping cream
Combine both kinds of milk, sugar, salt and beaten eggs in a 4 quart
pot. Bring to a boil and cook for one minute, stirring constantly.
Pour into the freezer can and cool. After it is cool, add the vanilla
and whipping cream. Freeze in normal manner. When ready, remove
dasher, put top back on and pack in ice and salt. Makes 1-1/4 gallons
or 15 servings. Custard may be made and refrigerated overnight.
Homemade ice cream is better if eaten the same day.
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