Recipe by BeachGirl
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.
Top Review by hollymross
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.
- 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
Directions See How It's Made
- 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.