Prep 5 mins
Cook 25 mins
This was my Mother's standard rich custard for churning homemade ice cream, which we had often during the Summer. Cooking time does NOT include the time to churn the ice cream.
- 1 1⁄2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 4 large eggs
- 1 1⁄2 quarts whole milk or 1 1⁄2 quarts skim milk
- 1 teaspoon vanilla extract
- Mix sugar and flour.
- Stir in eggs.
- Set aside.
- Heat milk but do not boil.
- Pour hot milk into egg mixture; stir to mix and return to medium heat.
- Stir constantly with a wooden spoon until mixture thickens.
- (Once it comes to boil, it won't thicken any more).
- Remove from heat.
- Stir in vanilla.
- This completes the custard.
- Leave plain for vanilla ice cream OR stir in 3 cups mashed fruit of your choice (peaches, strawberries, etc).
- Pour custard into ice cream maker canister and follow manufacturer's instructions for making the ice cream.
Loved it! It tastes rich and creamy without all the fat. Just make sure to chill custard before putting in the ice cream maker. I only added 1 tbsp. flour too. This makes just under 2 quarts.
Delicious and creamy. I used 2% milk and I reserved 1/4 cup sugar and put it over mashed strawberries one hour before I made the custard. I then added the strawberries right before pouring into the freezer bucket. Peaches prepared the same way was equally good.
This adds a whole new experience to ice cream. It has a much richer, creamer taste. I did alter the recipe a little, I substituted 1 c. of light cream for 1 c. milk. (Unfortunately, makes recipe more fattening, but a creamer texture.) Mashing fruit was a great idea, I used bananas and the kids loved it.