Vanilla Custard Ice Cream - Master Cookbook Recipe # 385

Name: Vanilla Custard Ice Cream - Master Cookbook Recipe # 385
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5 quarts
Cuisine: Southern
Ingredients: 5 Tbsp cornstarch (leveled); 6 cups whole milk (must be icy); 2 2/3 cups sugar; 4 large eggs; 3/4 tsp salt; 12 oz. can evaporated milk; 1 pt. whipping cream (must be icy); 3 1/2 Tbsp vanilla extract; Crushed ice and lots of ice cream salt

Indulge in the ultimate homemade treat with this old-fashioned Vanilla Custard Ice Cream. This recipe creates a rich, velvety custard base that transforms into a perfectly creamy, soft-serve style ice cream that is sure to be the star of any gathering.

This is recipe #385 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 10 minTotal time: 25 min

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Ingredients

5 Tbsp cornstarch (leveled)
6 cups whole milk (must be icy)
2 2/3 cups sugar
4 large eggs
3/4 tsp salt
12 oz. can evaporated milk
1 pt. whipping cream (must be icy)
3 1/2 Tbsp vanilla extract
Crushed ice and lots of ice cream salt

Instructions

Chill Liquids: Put the whole milk in the freezer one hour before mixing. Put the whipping cream in the freezer 20 minutes before it’s time to add it.
Combine Dry: In a large batter bowl, whisk together the sugar, cornstarch, and salt until well combined.
Mix Custard Base: In a separate bowl, beat the eggs. Add the beaten eggs and the evaporated milk to the sugar mixture and whisk very thoroughly.
Cook: Microwave on high for 3 minutes. Remove and whisk well, making sure to scrape the bottom and sides to prevent cornstarch lumps.
Thicken: Continue cooking on high in 2-minute intervals, whisking well between each, until the mixture becomes thick and pudding-like.
Smooth It Out: If you notice any lumps in your custard, simply pour the mixture through a mesh strainer for a perfectly smooth finish.
Combine & Freeze: Stir in the icy milk, icy whipping cream, and vanilla extract. Fill your ice cream freezer container two-thirds full and freeze according to the manufacturer’s instructions.

Notes

Tammy's Tips

It is very important that your milk and whipping cream are icy cold when you add them to help cool down the hot pudding base quickly. If your custard seems stubborn, don't be afraid to use a hand mixer to get it perfectly smooth before freezing for that ideal soft-serve texture.