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    You are in: Home / Recipes / Homemade Ice Cream - Custard Based Recipe
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    Homemade Ice Cream - Custard Based

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on January 09, 2011

      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.

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    • on July 03, 2009

      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.

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    • on September 19, 2004

      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.

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    • on June 08, 2003

      Pretty good, but I found adding the flour a little superfluous. I've made custard-based ice creams before, and have never added flour. It thickened up a lot sooner than it would have had I left out the flour. I left half of it plain and half chocolate flake. A nice recipe to have on hand, but I think I'll stick with my no-cook recipes, they're easier and taste just as good.

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    Nutritional Facts for Homemade Ice Cream - Custard Based

    Serving Size: 1 (165 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 202.2
     
    Calories from Fat 50
    25%
    Total Fat 5.6 g
    8%
    Saturated Fat 2.7 g
    13%
    Cholesterol 82.7 mg
    27%
    Sodium 72.2 mg
    3%
    Total Carbohydrate 32.1 g
    10%
    Dietary Fiber 0.0 g
    0%
    Sugars 31.5 g
    126%
    Protein 6.2 g
    12%

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