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Vanilla Frozen Custard Ice Cream

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Prep Time: 90 minutes
Cook Time: 15 minutes
Makes: 1-1/2 to 2 quarts

What You Need

CUSTARD BASE:
6
EGGS
3/4
cup sugar
2 to 3
Tbsp. honey
1/4
tsp. salt
2
cups milk
ICE CREAM:
2
cups whipping cream
1
Tbsp. vanilla
Crushed ice
Rock salt

Here’s How

  1. CUSTARD BASE: BEAT eggs, sugar, honey and salt in medium heavy saucepan until blended; stir in milk. COOK over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes. Do not allow to boil. REMOVE from heat immediately.
  2. COOL quickly: Set pan in larger pan of ice water; stir occasionally and gently for a few minutes to hasten cooling. PRESS piece of plastic wrap onto surface of custard. Refrigerate until thoroughly chilled, at least 1 hour.
  3. ICE CREAM: POUR chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can. FREEZE according to manufacturer's directions, using 6 parts crushed ice to 1 part rock salt. TRANSFER to freezer containers, allowing head space for expansion; freeze until firm.

Enjoy

  • Serve with cut-up fresh fruit or with your favorite ice cream topping. Use as a filling for Cream Puffs.
  • This basic custard can be varied with flavorings and stir-ins of your choice. For stir-ins, use pureed fruit, mini chips and other small pieces.

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Nutrition Information

Per Serving

Good Source: protein, vitamin A, vitamin D and choline

calories: 257
total fat: 18g
saturated fat: 10g
polyunsaturated fat: 1g
monounsaturated fat: 5g
cholesterol: 164mg
sodium: 116mg
carbohydrates: 19g
dietary fiber: 0g
protein: 5g
vitamin A: 786.6IU
vitamin D: 47.0IU
folate: 15.4mcg
calcium: 87.3mg
iron: .5mg
choline: 76.2mg

vitamin C: .3mg
vitamin E: 1.0IU
trans fat: 0g
sugars: 18g
potassium: 128.1mg
magnesium: 10.5mg
selenium: 9.2mcg
phosphorus: 111.0mg
vitamin B12: .6mcg
vitamin K: 1.4mcg
vitamin B6: .1mg
copper: .0mg
vitamin B1 - thiamin: .0mg
manganese: .0mg
zinc: .5mg
vitamin B2 - riboflavin: .2mg
vitamin B3 - niacin: .1mg
omega 3: .2g
omega 6: .7g