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Custard Ice Cream

1 qt. milk
1 1/2 tbsp. flour
1-1/2 c. sugar
4 eggs
1/2 tsp. salt
1 tbsp. vanilla
1 c. heavy cream

Heat milk in double boiler or over low heat in large pan. Add flour and salt sifted with half of sugar. Keep stirring constantly for about 8 minutes. Beat eggs and rest of sugar and add to mixture. Cook until custard coats the spoon. Remove quickly from heat and cool. If separates beat with egg beater. When cool add vanilla and cream. Pour into ice cream freezer can, should now be 3/4 full. Put ice and salt around outside of can. Follow manufacturer's directions to free ice cream.

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