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Vanilla Ice Cream I

Vanilla Ice Cream I

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 d 2 h 5 m
Jodi

Jodi

Traditional frozen custard recipe--sugar, eggs and milk are cooked, then combined with whipped cream, chilled overnight, and frozen in an ice cream maker.

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. In medium saucepan over low heat, stir together sugar, milk and eggs. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 10 to 20 minutes. Remove from heat and let cool.
  2. In a medium bowl, whip cream with electric mixer until soft peaks form. Beat in vanilla and lemon juice, and whip until medium-stiff peaks form. Fold whipped cream into cooled custard. Chill in refrigerator 8 hours or overnight.
  3. Stir chilled mixture to recombine, and freeze in ice cream maker according to manufacturer's instructions.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

naples34102
163

naples34102

8/19/2008

For the creamiest, most luxurious ice cream, cook this custard in the traditional method, bringing as close to 185 degrees as possible, but do not let it come to a boil. Remove from heat, strain, then add vanilla. Cool in ice bath, then chill mixture several hours or overnight before churning. Almost as good, and certainly a lot easier because you don't have to cook it, is simply to beat the eggs till light and fluffy, about 1-2 minutes, add the sugar, beat another minute, then add to cream mixture with vanilla. Whichever way you choose to do it, don't whip the cream. This will cause a lot of "overrun," or air volume, which you don't want. (This is what the inexpensive brands of ice cream do) I wanted a clean vanilla ice cream flavor, so I eliminated the lemon juice and, since I like my "frozen custard" super rich, I used half and half instead of the milk. So long as the step of whipping the cream is skipped, this is excellent ice cream.

Danickstr
96

Danickstr

10/9/2003

i admit i changed this a bit by not whipping the cream at all and just putting it in and mixing it then putting it in the freezer, but when i did this it was just like Haagen-Daazs in my opinion - dense and rich thanks and i hope i didnt upset the creator by modifying it a bit!

cookininil
49

cookininil

10/9/2003

If you like frozen whipped cream - this is the recipe for you!! Just not my idea of ice cream.

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