Handwritten recipe card for Vanilla Ice Cream from Betty Hazelwood
by: salvagedrecipes

Vanilla Custard Ice Cream from Betty Hazelwood

Vanilla Ice Cream from Betty Hazelwood
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.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling and Freezing Time 4 hours
Total Time 4 hours 28 minutes
Course Dessert
Cuisine American
Servings 16
Calories 320 kcal

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

  • Use heavy cream instead of light cream for a richer texture.
  • Add crushed strawberries, peaches, or chocolate chips before freezing for flavor variations.
  • Substitute almond extract for half the vanilla for a nutty twist.
  • Chill the custard overnight before freezing for a smoother consistency.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 145mgSodium: 90mgPotassium: 180mgSugar: 26gVitamin A: 700IUVitamin C: 1mgCalcium: 160mgIron: 0.3mg
Keyword creamy, custard filling, desert, homemade, ice cream, summer, vanilla, vintage recipe, yummy
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