This classic Vanilla Ice Cream (Custard) recipe is a cherished piece of American culinary tradition, hand-written on July 4, 1975, by Betty Hazelwood. Rooted in early American and European ice cream-making practices, the custard base ensures a rich, velvety texture that highlights the warm, comforting taste of real vanilla. This method dates back to the 18th century, when custards were a favored way to create creamy desserts without artificial stabilizers. The technique of using a double boiler to gently cook the egg mixture is time-honored, ensuring safety and smooth consistency. Perfect for family gatherings or patriotic celebrations, this recipe is as nostalgic as it is delicious.
Ingredients
- 2 cups sugar
- 4 tbsp flour
- 1/4 tsp salt
- 3 cups milk
- 4 eggs (well beaten)
- 3 pints light cream
- 6 to 8 tbsp vanilla extract
Instructions
Step 1: Combine Dry Ingredients
- Mix sugar and flour together in a bowl.
- Add the salt and stir to combine.
Step 2: Create Custard Base
- Slowly stir in the milk to the dry mixture.
- Pour the mixture into the top of a double boiler.
- Cook over medium heat for about 10 minutes, stirring constantly.
Step 3: Temper the Eggs
- Slowly add a small amount of the hot mixture to the beaten eggs, whisking constantly to prevent scrambling.
- Return the egg mixture to the double boiler.
Step 4: Final Cook
- Cook for an additional 3 minutes, stirring continuously.
Step 5: Cool and Add Flavors
- Remove from heat and let the mixture cool completely.
- Stir in light cream and vanilla extract.
Step 6: Freeze
- Pour the mixture into a 1-gallon ice cream freezer.
- Add more milk if needed to reach the “fill” line.
- Freeze according to the ice cream maker’s instructions.
Tips
- Tip: Chill the custard overnight for a smoother texture before freezing.
- Variation: Add crushed cookies, fruit, or chocolate chips before freezing for a personalized twist.
- Dairy-Free Option: Substitute coconut milk and a non-dairy cream alternative.
Nutrition
Calories: 420kcalCarbohydrates: 32gProtein: 5gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.004gCholesterol: 145mgSodium: 69mgPotassium: 179mgFiber: 0.04gSugar: 28gVitamin A: 1032IUVitamin C: 1mgCalcium: 128mgIron: 0.4mg
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