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
- 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.
Transcription of the Original Recipe
Read or copy the transcription
Vanilla Ice Cream (Custard) 2 cups sugar 4 Tbsp. flour ¼ tsp. salt 3 cups milk 4 eggs - well beaten 3 pints light cream 6-8 tsps. Vanilla extract Mix flour & sugar. Add salt, then milk. Cook in top of double boiler about 10 minutes, stirring constantly. Add some of the cooked mixture to beaten eggs, return to double boiler & cook 3 more minutes. Cool! Add cream and vanilla. Pour mixture into 1-gallon freezer. (Add additional milk if needed to bring level to "fill" line.) Freeze - yields 1 gallon. Betty Hazlewood July 4, 1975
From Transcription to Instructions
We love how the original directions give the essentials in a few brisk lines, the instructions stick to that plan but unpack a couple of tricky moments so you can relax at the stove. In particular, the instructions spell out slowly tempering hot custard into the beaten eggs while whisking to avoid scrambling, and they tell you to cool the cooked custard completely before stirring in the cream and vanilla. Those two clarifications make the sequence easier to follow while keeping the recipe itself true to the original directions.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 145mgSodium: 90mgPotassium: 180mgSugar: 26gVitamin A: 700IUVitamin C: 1mgCalcium: 160mgIron: 0.3mg
