Vanilla Custard Ice Cream

Vanilla Custard Ice Cream Recipe

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Sherry Symmonds


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!


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2 1/2 c
7 Tbsp
1/2 tsp
6 c
5 large
eggs yolks
1/4 c
1 Tbsp
vanilla extract
1 can(s)
evaporated milk (12 oz)

How to Make Vanilla Custard Ice Cream


  • 1In a large saucepan stir together first three ingredients then slowly add milk. Slowly heat until boiling stirring constantly.
  • 2Add 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.
  • 3Add 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.
  • 4Add evaporated milk and mix in ice cream maker according to manufacturer's directions.

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About Vanilla Custard Ice Cream

Course/Dish: Ice Cream & Ices

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