Old-Time Custard Ice Cream
I think my most memorable summertime desserts for get-togethers has always been homemade ice cream. This recipe is so rich and creamy and the perfect indulgence on a hot summer afternoon.
I think my most memorable summertime desserts for get-togethers has always been homemade ice cream. This recipe is so rich and creamy and the perfect indulgence on a hot summer afternoon.
- Carbohydrate 2.13197515201298 g
- Cholesterol 30.4454544822838 mg
- Fat 8.26781324053469 g
- Fiber 0.0387537886049815 g
- Protein 0.767516135599475 g
- Saturated Fat 5.1309605196861 g
- Serving Size 1 1 serving (31g)
- Sodium 28.7041666724447 mg
- Sugar 2.093221363408 g
- Trans Fat 0.442418847612118 g
- Calories 89 calories
Step-by-step
- In a large heavy saucepan, combine sugar, flour and salt. Gradually add milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
- In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately.
- Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
- Stir cream and vanilla into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.
Tempering the Eggs Without Scrambling
Success hinges entirely on the exact moment you introduce the hot milk base to the beaten eggs. Pouring hot liquid directly into cold eggs creates scrambled bits, so whisking a small amount of the warm saucepan mixture into the bowl first is critical. This process gently raises the egg temperature safely. Return that warmed mixture to the pan over medium heat and stir continuously until a gentle boil occurs, holding it there for precisely 2 minutes to cook out any raw flour taste.
Cooling and Churning Dynamics
Moving the finished custard into an ice water bath stops residual cooking immediately, preventing a grainy texture. Pressing plastic wrap directly against the surface stops a tough skin from forming while the mixture chills in the refrigerator for several hours or overnight. When churning, fill the freezer cylinder only two-thirds full to allow the necessary headspace for air incorporation. Store finished containers in the freezer for 2 to 4 hours to let the structure fully set before scooping.
