Rating: 4.22 stars
54 Ratings
  • 5 star values: 33
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 4

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

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
1 day
total:
1 day
Servings:
8
Yield:
1 quart
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • Stir chilled mixture to recombine, and freeze in ice cream maker according to manufacturer's instructions.

Nutrition Facts

338 calories; protein 3.8g; carbohydrates 28.4g; fat 23.9g; cholesterol 130.2mg; sodium 72.3mg. Full Nutrition
Advertisement

Reviews (42)

Most helpful positive review

Rating: 5 stars
08/19/2008
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. Read More
(170)

Most helpful critical review

Rating: 1 stars
10/09/2003
If you like frozen whipped cream - this is the recipe for you!! Just not my idea of ice cream. Read More
(52)
54 Ratings
  • 5 star values: 33
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
08/19/2008
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. Read More
(170)
Rating: 5 stars
10/09/2003
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! Read More
(99)
Rating: 1 stars
10/09/2003
If you like frozen whipped cream - this is the recipe for you!! Just not my idea of ice cream. Read More
(52)
Advertisement
Rating: 5 stars
08/07/2007
Wonderful! I used skim milk as that was all I had at home and didn't whip the cream before combing everything. This is a nice smooth ice cream. Doesn't have a filmy fatty after effect. Also doesn't get as rock hard as other recipes I've tried. The lemon juice cuts the sweet slightly making it a perfect homemade ice cream. Read More
(28)
Rating: 5 stars
02/10/2006
Very rich and creamy texture. I will definitely use this recipie again. I didn't whip the cream before mixing it together with the egg mixture because I wanted a more dense texture. I was very happy with the results. I also did not have enough lemon juice so I just left that out. Wonderful recipie!!! Read More
(22)
Rating: 3 stars
01/13/2008
I agree with the user who said this was like frozen whipped cream. The flavor was fine but the texture was all wrong. It was so light and fluffy not near rich and creamy enough. I noticed several reviewers said they did not whip the mixture at all. Perhaps I will try it again with out whipping. Read More
(17)
Advertisement
Rating: 5 stars
06/20/2006
I really like this recipe-itis a good basic ice cream recipe. I made it a few times and I used egg beaters and fat free half and half instead of heavy cream. I did not whip it either. I tried using Splenda instead of sugar but it was not as good. It was just good to be able to make a fat free ice cream that was delicious! Read More
(15)
Rating: 5 stars
08/25/2008
Creamy texture good flavour. Do not beat the cream. Read More
(15)
Rating: 4 stars
10/09/2003
I compromised and beat my heavy cream a little but not enough to form peaks. Nice and creamy...a bit like McDonalds soft serve. Only made 1/2 a can in my freezer so I had to ration for the friends I made it for. Got rave reviews from my friends but I think I'll try a different recipe next time. Read More
(10)