Recipe by saucy48
My Mom grew up in Milwaukee, and we always had to take a trip to Al's Custard Stand when we visited Wisconsin. I've never been able to explain the difference between ice cream and frozen custard to my friends in CA, but after making this recipe, my best decription is "flan ice cream". Hope you enjoy this very basic recipe.
Top Review by Richard S.
Delicious! Not a big deal, as it turned out great, but the recipe doesn't mention simmering with the cover on or off. (I did cover on) I also added the vanilla with the egg/sugar mixture, since the recipe didn't specify.
- 1 1⁄2 cups half-and-half
- 1 1⁄2 cups heavy cream
- 1 teaspoon vanilla
- 2 large eggs
- 3 large egg yolks
- 3⁄4 cup sugar
Directions See How It's Made
- Combine the milk and cream in a medium saucepan. Bring the mixture to a slow boil over medium heat. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
- Combine the eggs, egg yolks and sugar in a medium bowl. Mix with a hand mixer for 1 1/2 - 2 minutes, until the mixture is thick, smooth, and pale yellow in color.
- Mix the egg/sugar mixture on low and slowly pour 1 cup of the hot milk/cream mixture into the egg/sugar mixture.
- 4When thoroughly combined, pour the egg/sugar mixture back into the saucepan and stir to combine. Cook over medium low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon (this can take some time/patience).
- Transfer to a chill bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely (at least 1 hour).
- After the custard is fully chilled, turn on the ice cream maker and pour the chilled custard into the freezer bowl. Mix for 20-30 minutes, or until the mix thickens.
- Note: You can make this in the freezer. At Step 5, instead of chilling the custard in the fridge, put it in the freezer until frozen.