Custard Ice Cream

Submitted by Lennie

"Taken from Favourite Recipes From Old Prince Edward Island Kitchens; the amount of vanilla in the recipe was not specified so I'm guessing one teaspoon."

 

• Ready In: 24hrs 15mins
• Ingredients: 4
• Serves: 8

ingredients

• 3 eggs, beaten
• 473.18 ml milk
• 44.37 ml white sugar
• 4.92 ml vanilla

directions

1. Add milk, sugar and vanilla to beaten eggs.
2. Cook the mixture in a double boiler until the custard thickens.
3. Let custard cool, then pour it into an ice cream freezer and freeze it.

Reviews

[mianbao]

This does make a nice dessert. It hardened very hard, though, and tended to be crunchy. I couldn't seem to be able to soften it to a creamy texture. It just melted. That said, it tastes very good, and I'm sure is a lot better for the health than the great majority of frozen desserts. Other than adding the vanilla after the mixture had cooled, and straining everything before chilling, I followed the recipe exactly. Thank you for posting it.

 

[ellie_]

Delicious and healthy ice cream! I made this for my ds when he had his wisdom teeth out as something wholesome for him to have. It was a treat for him and also for everyone else. The only change I made was using a split vanilla bean instead of vanilla extract. Delicious! Thanks for sharing this keeper! We will be having this a lot this summer!

 

[Kibby1]

I didn't particularly care for this. It tasted very eggy. I used Egg Beaters and skim milk, it might come out better if you use whole milk and real eggs. However, I would highly recommend trying recipe #30656, Best Ever Lowfat Custard Ice Cream.