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Old Fashioned Custard Ice Cream

moon and ice cream 003I gave my husband an electric ice cream freezer for Father’s Day.  He deferred making ice cream until this past weekend because I had baked him a cake for Father’s Day.  He made a real big mistake of asking me to find him some ice cream recipes in my cookbooks.  After giving him just a few to choose from, maybe 6 different recipes in 6 different cookbooks, he felt as if he had information overload. He did determine that he wanted to use a recipe where the ingredients were cooked as he had a fear of eating anything with raw eggs in it.  I know that when you mix sugar and raw eggs together, it cooks the eggs but he was still concerned about it.  Actually, it does creep me out just a little too.

moon and ice cream 004

Finally, he decided on this old-fashioned custard ice cream recipe that is in my copy of the Fannie Farmer Cookbook.  We made it on Sunday and it turned out great.  It is very thick and rich and absolutely delicious.  I thickened some strawberries to add as a sauce and neither one of us would eat our first bowl of ice cream with the strawberries just because it was so wonderful. moon and ice cream 005I love ice cream and I have eaten lots of it in my lifetime but I will honestly say this is the best ice cream I have ever eaten.  Of course, I am sure you can change the flavorings or probably add fruit towards the end of the freezing of the ice cream but I just can’t imagine why you would want to.

Old Fashioned Custard Ice Cream                                    Makes one and one half quarts

Good and substantial, with a dense, full texture

2 cups milk  (whole milk)

1 tablespoon flour

3/4 cup of sugar (I used the baking Splenda)

2 egg yolks, slightly beaten

2 cups heavy cream

1 tablespoon vanilla

1/4 teaspoon salt

Heat 1 and 1/2 cups of the milk until very hot.  Mix the flour, sugar and remaining 1/2 cup milk in a bowl, add the hot milk slowly, and stir until smooth.  Return to the pan and cook over moderate heat, stirring constantly, for about 8 minutes.  Pour a little milk mixture over the yolks, then stir the yolks into the pan.  Cook for another minute, then strain and cool.  Add the cream, vanilla, and salt.  Chill.  Freeze in a hand cranked or electric ice cream freezer.  (As this makes only one and one half quarts of ice cream, I might try to make it in my tabletop Cuisinart ice cream maker later.)

I can picture this at a July 4th celebration adding to the patriotic theme by serving it with blueberry and strawberry toppings.  I am sure we have all heard that it is more blessed to give than receive.  I am glad I gave my husband that ice cream freezer so I could receive such a wonderful dish of ice cream.

3 responses »

  1. You have the patience…………I have not made ice cream in years! This looks delightful.


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