Mistress of the Mountain

One woman's journey through life, love and happiness.

Custard Style Vanilla Ice Cream for a 4 Qt Machine

Fri, 04/11/2014 - 1:52pm -- Emily B

Description

My son is a big vanilla fan. I make this every summer and it disapears fast. Nothing beats homemade ice cream.

If you use non-fat milk, substitute heavy cream for the half and half.

Summary

Yield
Qts
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes

Ingredients

2 cups
Sugar
1 1⁄2 tablespoon
Corn Starch
1⁄4 teaspoon
Salt
7 cups
Milk
5  
Eggs (Beaten)
1 1⁄2 tablespoon
Vanilla (NOT IMITATION!)
2 3⁄4 cups
Heavy Cream
1 1⁄2 cup
Half and Half

Instructions

  1. Mix the sugar, corn starch and salt in a large suace pan. Over medium heat slowly stir in the milk, stiring constantly.
  2. Very slowly add the beaten eggs and continue to stir. Reduce heat to low and cook until mixture thickens slightly.
  3. Slowly add vanilla, half and half and heavy cream
  4. Pour into a large glass bowl and refrigerate for 2-4 hours or until mixture has chilled.
  5. Remove from the refigerator and pour into a frezzing canister and follow the istructions for your machine.