Sherry Symmonds Recipe

Vanilla Custard Ice Cream

By Sherry Symmonds sherry9300


Okay, I know we're in fall and I should be past all the ice cream stuff. However, just bought a new ice cream freezer on clearance and the kids are making me churn ice cream again--no excuses! I like very simple recipes that use ingredients I have in the house. I don't normally have whipping cream or cream of any type, so I just stick with regular milk and canned evaporated milk. I add butter to the custard to compensate for this and it works out great. Enjoy!


Recipe Rating:
 1 Rating

Ingredients

2 1/2 c
sugar
7 Tbsp
flour
1/2 tsp
salt
6 c
milk
5 large
eggs yolks
1/4 c
butter
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1 Tbsp
vanilla extract
1 can(s)
evaporated milk (12 oz)
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Directions Step-By-Step

1
In a large saucepan stir together first three ingredients then slowly add milk. Slowly heat until boiling stirring constantly.
2
Add 3 or 4 tablespoons of the hot custard mixture to the eggs, beating constantly to bring the temperature of the egg yolks up to avoid egg clumps in your ice cream.
3
Add the egg mixture to the custard mixture and continue to boil for one minute. Remove from heat. Add butter and vanilla and allow mixture to cool.
4
Add evaporated milk and mix in ice cream maker according to manufacturer's directions.

About this Recipe

Course/Dish: Ice Cream & Ices