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Vanilla Frozen Custard Ice Cream

Vanilla Frozen Custard Ice Cream
DIY sundaes - serve this creamy ice cream with your favorite fresh fruit, toasted nuts, a drizzle of chocolate sauce and a dollop of whipped cream.
Prep Time:  90 minutes
Cook Time:  15 minutes
Servings:  1-1/2 to 2 quarts

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Ingredients

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

Directions

Step 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.
Step 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.
Step 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.
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Nutrition Information

Per Serving

Good Source: Vitamin A, Vitamin D and Choline

Calories: 257

Total Fat: 18 g
    Saturated fat: 10 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 6 g

Cholesterol: 151 mg
Sodium: 119 mg
Carbohydrates: 19 g
Dietary Fiber: 0 g
Protein: 5 g
Vitamin A: 800.3 IU
Vitamin D: 51.2 IU
Folate: 15.5 mcg
Calcium: 89.3 mg
Iron: 0.5 mg
Choline: 76.2 mg

Vitamin C: 0.3 mg
Vitamin E: 1 IU
Trans Fat: 0 g
Sugars: 18 g
Potassium: 125.1 mg
Magnesium: 10.5 mg
Selenium: 9 mcg
Phosphorus: 111.9 mg
Vitamin B12: 0.5 mcg
Vitamin K: 1.4 mcg
Vitamin B6: 0.1 mg
Copper: 0 mg
Vitamin B1 - Thiamin: 0 mg
Manganese: 0 mg
Zinc: 0.6 mg
Vitamin B2 - Riboflavin: 0.2 mg
Vitamin B3 - Niacin: 1.2 mg
Omega 3: 0.2 g
Omega 6: 0.8 g

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