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My review
Creamy Vanilla Ice Cream
Mary Thompson
"A traditional cooked custard base is the key to this creamy ice cream with rich vanilla flavor. 'It is a family favorite that has been handed down and enjoyed for generations,' writes Mary Thompson of Minneapolis, Minnesota. 'Whenever we serve it, we get lots of requests for the recipe.'"
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Ingredients
45 m servingsOriginal recipe yields 12 servings
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Directions
{{model.addEditText}} Print- In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees F. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions.
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Reviews
Read all reviews 143188 Ratings
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Most helpful positive review
2/18/2008
We Wisconsinites are known for our frozen custard, and we like it rich! So instead of two eggs I used 1 egg and 3 egg yolks, and 1 T. of vanilla paste (has the little vanilla bean specks in it)...
Most helpful critical review
5/14/2007
I was looking for a good homemade vanilla ice cream that has cooked eggs in it, so I tried this one. The custard only yielded about a quarter of the ice cream tin, so I had to add tons of milk/...
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2/18/2008
We Wisconsinites are known for our frozen custard, and we like it rich! So instead of two eggs I used 1 egg and 3 egg yolks, and 1 T. of vanilla paste (has the little vanilla bean specks in it)...
3/17/2008
WOW! This is amazing! In the past, I have tried ice cream recipes, all of which have hardened once put in the freezer for storage. This recipe however, resulted in an ice cream which froze like ...
2/4/2007
Be careful while cooking this! You don't want to get impatient and end up curdling the milk. For best results, make sure you get the mixture really cold before processing it. I used a Cuisina...
5/28/2007
I doubled this recipe to put in a 6 quart ice cream maker. It was wonderful. I also added blackberries. If you add berries make sure to mash them up beforehand or else they'll freeze into har...
5/14/2007
I was looking for a good homemade vanilla ice cream that has cooked eggs in it, so I tried this one. The custard only yielded about a quarter of the ice cream tin, so I had to add tons of milk/...
5/29/2008
I made this recipe twice on Memorial Day to give my kids something fun to do in the kitchen. The first time I followed it to the tee and it was GREAT! The second time we decided to make Mint C...
5/12/2008
This is very good. I doubled the recipe for my 4 quart freezer (still didn't come all the way up to the fill line).
8/25/2007
This is the best ice cream ever. We have made it numerous times this summer and it comes out great. Store bought ice cream is blah compared to this. We use pure vanilla (5 tps) and it has suc...
8/14/2007
Has become the base for all of my icecream flavors. Was a little afraid of the egg but it was well worth it.