Total Time
24hrs 25mins
Prep 25 mins
Cook 24 hrs

This is to die for.


  1. In heavy saucepan, whisk egg yolks and sugar till thick.
  2. In another saucepan, bring cream and half and half just to a boil over medium heat. Gradually whisk the hot cream into the egg mixture in a thin stream.
  3. Cook over low heat, stirring constantly, till custard is thick enough to coat the back of a spoon (about 6 minutes). Do not boil!
  4. Strain into a bowl; add vanilla and let cool to room temperature
  5. Cover and refrigerate over-night.
  6. Pour into freezer and follow directions for your freezer.
Most Helpful

So smooth and SO creamy.WAY BETTER than store bought. And the flavor was awesome-not too much "stuff" in it and it still tasted wonderful. I used this recipe to show my daughter that homemade is SOOO much better than store bought (in MY opinion)and this helped prove it to her. She agrees now. THANK YOU!!

kellychris May 06, 2009